1kg ripe tomatoes	parsley
two garlic cloves	4 eggs

Preparation

It is a very old recipe from Versilia. 

Dip 1kg ripe tomatoes in boiling water for a few seconds, so that it will be easier to remove the peel.

Remove the seeds, too. Finely chop two garlic cloves and some parsley, and fry them with olive oil. 

Then add the chopped tomatoes. Flavor to taste with salt. 

Simmer for about 3/4 of an hour until the tomatoes are soft, and the sauce is quite thick. 

It is better to prepare this sauce in an earthenware saucepan. When it is ready, break 1 or 2 eggs per person in it. 

Some people prefer to have the eggs sunny-side up, others break them and mix them with the sauce.