28ouncecan tomatoes, diced or 1 bottle passata (strained tomatoes)
1/2teaspoonbasil, dried, or 1 tablespoon fresh basil minced
salt to taste
freshly ground pepper to taste
6 to 8eggs
2tablespoonsparsley, fresh, minced
Heat the olive oil in a frying pan. Add the chopped onion and garlic and saute until they are just soft.
Cut the ends off the zucchini and slice it in half lengthwise. Slice the zucchini into fairly thin half moons. Add them to the saute pan and cook for about 3 or 4 minutes.
Add the tomatoes or tomato passata (see notes below) to the pan. Add the dried basil if you are using dried, plus salt and pepper to taste.
Cook for about 20 to 25 minutes, until the sauce has thickened. If you are using fresh minced basil add it now.
Crack the eggs right on to the sauce, making sure they are evenly spaced on the pan. Cover and cook the eggs for about 6 to 8 minutes over medium heat, until the whites are set but the yolks are still runny. (If you like your egg whites firm, cook the mixture for 2 minutes longer).
Sprinkle with the fresh minced parsley before serving.