Title: Stewed Tomatoes and Eggs Mondolfo Style
Categories: Eggs, Italian
Yield: 2 Servings
1 md Onion, sliced
3 T Olive oil
Salt & pepper
1/2 cn Peeled tomatoes, crushed
Chopped parsley
4 ea Eggs
In a small fry pan, saute onion in olive oil with salt and pepper
until wilted and soft. Add tomatoes, parsley, cook until oil
separates about 10-15 minutes. Stirring often. As tomatoes simmer,
gently break 4 eggs (spaced) and let poach until yolks are cooked to
your liking. Lots of crusty bread to soak up the tomato and a salad
makes a great lunch for two.
