Drowned Eggs or Uova in Brodetto or Eggs in Tomato Sauce

One of the greatest discoveries of my adulthood is the runny egg, over toast, in a sandwich, whatever which way, it's amazing. Well, this dish showcases the runny egg, and even better, it is easy and quick to prepare, and you probably have everything in your cupboard. So, what are you waiting for? For extra speedy, warm up a jar of my favorite Archer Farm's Pomodora Sauce and proceed with the egg cracking from there.

Drowned Eggs

Ingredients:
2 tablespoons extra-virgin olive oil
1-2 shallots or 1 small onion, coarsely chopped
1 clove garlic, minced
1 tablespoon white wine vinegar
1 16-oz can tomatoes and their juice, crushed by hand
3 fresh basil leaves, finely chopped
8 large eggs

The How-to:
In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the shallot or onion, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely.
Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. rd.
Add the basil to the sauce and stir in. Gently break the eggs into the sauce, cover and simmer 5 minutes. Remove the skillet from the heat and let rest for 5 minutes. Serve immediately with crusty bread, a shaving of Parmesan and if you have them, fresh tomatoes and more basil.