1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1 red bell pepper, diced
2 (14 ounce) cans no-salt diced tomatoes, or about 4 cups ripe diced tomatoes
2 tablespoons tomato paste
½ teaspoon dried oregano
Salt and pepper, to taste
6 eggs
¼ cup grated Parmigiano Reggiano
1 tablespoon minced fresh basil, for garnish
An Oldways recipe and photo made in collaboration with Parmigiano Reggiano [1]
Links
[1] https://www.parmigianoreggiano.com