Serves 4

Ready in 30 minutes

400 grams tomato sauce*

5 eggs

80 grams Parmesan cheese (grated)

4 slices of toasted bread

*For a quick tomato sauce in a pan fry for 4 minutes half garlic clove with 3 tbs of extra virgin olive oil. Retain the garlic and add 400 grams of canned tomato puree. Season with 1 full tsp of sugar and salt. Bring to a boil, let simmer for 7/8 minutes (to evaporate the exceeding water). Add 5 or 6 fresh basil leaves and continue with the recipe.

Heat the tomato sauce.

Meanwhile beat the eggs together with the parmesan cheese. Pour the egg mixtures onto the tomato sauce.

At low heat let the eggs gently cook unitil they get creamy. Serve with toasted bread and season with extra grated parmesan cheese.

Beat 2 eggs, a pinch of salt and pepper per serving. In a pan heat 1 tbs of butter, add the eggs, let it get hard and then with a wooden spoon break them. Repeat the action. Cook them at high heat. They will cook quickly and the result should be consisting in big chunks of eggs.