2 T extra virgin olive oil
1 – 28 ounce can Italian tomatoes
salt and freshly ground pepper to taste
3 T butter
2 medium onions, diced
6 large eggs
8 T Parmesan cheese, perferably imported, freshly grated
Heat 1 tablespoon of the olive oil in saucepan over medium heat. Press the tomatoes through a food mill or sieve to remove the seeds, add the tomato pulp to the pan. Simmer for about 15 minutes, uncovered, season with salt and pepper. Meanwhile, melt the butter with the remaining olive oil in a large skillet over medium heat. When the butter foams, add the onions and saute until they begin to brown, about 10 minutes. Add the tomato sauce and season again with salt and pepper. When mixture is boiling, gently break the eggs into the skillet and cook for about 1 minute. Spoon 1 tablespoon of cheese over each egg. Cover skillet, reduce heat and simmer for 5 to 6 minutes, until the eggs are firm and cheese is melted. Gently place two eggs on a plate and spoon tomato sauce around the eggs. Serve immediately with crusty bread.