Add the tomatoes and salt, and allow the mixture to come to a bubble. Remember - it needs to be hot enough to poach an egg in! Sizzle sizzle.
When the sauce is at a rapid boil, crack in the eggs, sprinkle the Parmesan over them, and partially cover the pan with a lid. Let it simmer and bubble for 5 minutes, by which time the white should be set and the yolk still runny - keep an eye on it.
When the eggs are cooked, remove the pan from heat and serve. Sprinkle with a little more Parmesan if desired, and serve with lots of bread for dunking! Enjoy.
*This will serve one very hungry person
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