|4 tablespoons||Olive oil|
|2 cups||Italian-style tomato sauce|
|1 teaspoon||Minced mixed herbs (basil, thyme)|
|1 teaspoon||Parsley; minced|
|Salt and pepper|
|Slices of French bread, thin, toasted|
Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.
Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.) When done, put the eggs carefully on the slices of dry toast, and cover with sauce. Grated Parmesan cheese is good on this.
M F K Fisher, from "How to Cook A Wolf" MM format by Dave Sacerdote Dave's comments: I must be fonder of garlic than Ms. Fisher. Instead of splitting the clove in half and running toothpicks thru it to make it easy to remove, I took a nice big clove and put it through a garlic press and into the oil. And I didn't brown it, just kept the oil warm as the garlic released it's flavor. After that, I followed the recipe. Good stuff.
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