Posted by Giuseppe Martino on

    - eggs: 2 per person,
    - ripe tomatoes: 2
    - olive oil, basil,
    salt: to taste.

    In a small pan pour the oil, peeled tomatoes and chopped basil. Let the sauce cook for 5 minutes and place the eggs in the pan, spacing them a little apart. As soon as the eggs are set, salt moderately, simmer a little longer, then serve hot garnished with fresh basil.

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