4 tbsp. olive oil
1 clove garlic
1 onion, minced
2 cans tomato sauce
1/2 tsp. minced thyme
1/2 tsp. minced sweet basil
1 tsp. minced parsley
Salt & pepper
8 eggs

Heat oil in saucepan that has a tight cover. Split garlic lengthwise and run a toothpick through each piece. Brown slowly in oil. Add minced onion and cook slowly 10 minutes until yellow. Add tomato sauce and add seasonings and herbs. Cook 15 minutes, stirring often. When done, remove garlic and toothpicks and discard.

Break eggs into sauce, spacing evenly. Spoon sauce over them. Cover loosely and cook slowly for 20 minutes or until eggs are cooked through. Serve over French bread, sliced thin, dry toasted in oven. Serves 4.

Note: Marvelous for Sunday "brunch" My substitute for "Breakfast at Brennans".