Uova in Brodetto: Eggs in Tomato Sauce

1. 1

   In a 10 to 12-inch saute pan, heat the olive oil over medium heat.

2. 2

   Add the onion, 1 sprig parsley, mint, and garlic.

3. 3

   Cook, stirring, until the onion starts to soften, about 5 minutes.

4. 4

   Add the vinegar and allow it to evaporate completely.

5. 5

   Add the tomatoes and their juices.

6. 6

   Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes.

7. 7

   Remove the garlic and parsley and discard.

8. 8

   Add the remaining parsley and the basil to the sauce and stir in.

9. 9

   Gently break the eggs into the sauce, cover and simmer 5 minutes.

10. 10

    Remove the skillet from the heat and let rest for 5 minutes.

11. 11

    Serve hot with grilled bread and garnish with fresh mint leaves.

* Per serving · 4 servings · Values may vary.