1 onion, chopped
2 tbsp. unsalted butter
2 garlic cloves, minced
3 tomatoes, peeled and cut in 1/4 inch slices
4 lg. eggs
1 tbsp. minced fresh parsley

In a skillet cook the onion in the butter over medium low heat, stirring, for 3 minutes or until softened. Add the garlic, stirring and cook for 30 seconds. Add the tomatoes and cook the mixture over moderate heat for 2 minutes. Turn the tomatoes, cook 2 minutes more. Add salt and pepper to taste. Crack eggs gently into skillet, cover skillet and cook eggs for 4-5 minutes. Sprinkle with salt, pepper and parsley. Serves 4.