Preparation

1. First you want to gather all of the ingredients and tools needed for this recipe.
2. Next you want to prep the ingredients. Wash and cut the tomatoes. Peel the yellow onion, wash, chop and weigh out. Do the same with the garlic clove. Then wash the basil and parsley, and chop.

Making The Tomato Sauce

1. Now take your frying pan and place it on the stove over low heat with 2 teaspoons of oil. Next add in the chopped onions and saute until it starts to become soft and translucent. Covering the pan with a lid will help to cook the onions faster. Occasionally stir the onions; it should take about 2-3 minutes.
2. Next add in the chopped garlic and continue with low heat. Again covering with a lid will help to cook the garlic quicker. Occasionally stir the garlic; it should take about 1-1/12 minutes.
3. Add the tomatoes to the frying pan and season with salt, pepper and oregano. Stir and cover with lid and cook on low heat until the tomatoes start to boil. This can take up to 9 minutes, then let the sauce cook down for 3-5 minutes. Stir occasionally.
4. Next add in the basil and stir the sauce.

Cooking The Eggs

1. Now, flatten the tomatoes with the spatula and crack three eggs and add in. Then cover with lid and continue to cook on low heat. Cooking time can vary based on if you want the egg yolks to remain soft or if you want them to be hard. In this recipe it took 6 minutes for a soft runny yolk. Once the eggs are cooked sprinkle with some sea salt.

It is important to keep a close eye on the eggs if you want them to be runny because they can quickly become firm.

2. Garnish with parsley and serve. This dish can be enjoyed on its own or with some nice crusty bread to dip into the eggs and sauce.