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      Title: Stewed Tomatoes and Eggs Mondolfo Style
 Categories: Eggs, Italian
      Yield: 2 Servings

      1 md Onion, sliced
      3 T  Olive oil
           Salt & pepper
    1/2 cn Peeled tomatoes, crushed
           Chopped parsley
      4 ea Eggs

  In a small fry pan, saute onion in olive oil with salt and pepper
  until wilted and soft. Add tomatoes, parsley, cook until oil
  separates about 10-15 minutes. Stirring often. As tomatoes simmer,
  gently break 4 eggs (spaced) and let poach until yolks are cooked to
  your liking. Lots of crusty bread to soak up the tomato and a salad
  makes a great lunch for two.

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