This dish is from Campania, Italy. Translated, it means eggs in purgatory. Serves four or five. Great for lunch.
1 T. olive oil
Salt and pepper to taste
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 cups cubed tomatoes (canned is ok)
V.S.P. Sauté onion and parsley with salt and pepper in oil 10 minutes. Add tomatoes and simmer 30 minutes, stirring often. Bring to a boil, then carefully drop in the eggs, one at a time, to poach. Serve on buttered toast.