- In a large skillet, soften the onion in the oil. Add the garlic and spices and cook for 1 minute. Deglaze with the chicken broth. Add the tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes or until the sauce thickens.
- With a ladle, shape four or six wells in the tomato sauce. Break an egg in each well and sprinkle with the cheese. Cover and simmer gently for 5 to 6 minutes or until the egg white is cooked. Sprinkle with the parsley. Serve with toasted bread.