Cut the onion in half and chop finely. Saute it in a pan with extra virgin olive oil over low heat. 

Add the peeled tomatoes with a pinch of salt and sugar to dilute the acidity of the tomatoes. Add a little pepper and let simmer. 

Cook over low heat for about 10-15 minutes. 

Next add the eggs! Create spaces in the tomato mixture, like a sort of nest, and lay the eggs in.

Cook for about 7 minutes or until the egg whites are cooked fully through. Gauge time based on how runny you prefer your yolk. 

Garnish the dish with parsley, basil, and a sprinkled dash of Casa Ceccatelli fresh pecorino cheese on top. Serve with plenty of bread for the ultimate scarpetta to scoop up all the delicious flavors.