2 tablespoons olive oil
3 eggs
1 teaspoon salt
1 bay leaf
1 onion, chopped
1/2 can tomatoes, drained
1 teaspoon sugar

Heat oil, add onions, and cook a few minutes, then add the tomatoes, bay leaf, salt and sugar, and heat.

When hot, break eggs gently into mixture so as not to break yolks.

Cover and cook until eggs are set.

Serve hot.

Serves 3.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ilia Repine: Paysage d'ete dans la province de Koursk, 1881.

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