Ingredients (Serves 4)

• 4 fresh eggs
• 1 jar of Fiorfiore tomato and ricotta sauce
• 2 red onions
• Basil
• Olive oil
• Salt

Preparing

1. In a saucepan, cook the onions, previously diced, in three tablespoons of oil. Brown gently, then add the Fiorfiore tomato and ricotta sauce. Let cook for about 5 minutes on medium heat.
2. Add the eggs, one at a time, placing them gently on the tomato. Season with salt and cook with the lid over moderate heat.
3. Serve and decorate with basil leaves.