Uova Al Pomodoro
|Tomato sauce||1 Cup (16 tbs)|
|White wine||4 Ounce|
|Anchovy fillets||4 , chopped|
|Parsley||1 Tablespoon, chopped|
Heat the tomato sauce in a frying pan and add the wine, anchovies, butter, parsley and pepper.
When the sauce starts to bubble, break the eggs into the liquid very gently, and arrange them so that they don't touch one another.
Cover the pan and simmer for 5 minutes, or until the whites are firm.
Remove eggs and place on slices of thin toast, then pour the sauce on top and serve immediately.