Salt and pepper
Basil or parsley to garnish
Pour the Pomodorina sauce into a large pan and heat.
Make 4 wells in the tomato and crack an egg open into each. Cover with a lid and cook over low heat for 5-6 minutes, ensuring the egg white has set but the yolk remains soft. Season with salt and pepper, add some chopped basil or parsley and serve immediately with slices of bread.