Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic , crushed
• 3 blacks Italian olives , pitted and chopped, or more to taste
• 1 teaspoon capers
• 1 anchovy fillet in oil , drained
• 7 ounces Italian tomato sauce , crushed tomatoes
• 0.5 cups water
• 1 sprig chopped fresh parsley
• salt to taste
• 2 large eggs

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
3. 3 Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
4. 4 Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

Nutrition per serving