4 tbsp (40 ml) apple cider vinegar
500 g canned tomatoes
1 bunch fresh basil
Vinegar, 500 ml water and salt is put in ceramic form, cover and kept for 5 minutes at 600 Deut. Four of the eggs one at a tap in the form. Capped and kept over 6 minutes at 180 Deut. Ready eggs are removed and placed in a heated vessel. Similarly were prepared and the remaining 4 eggs. In the bowl is placed the tomato, capped and held for 5 minutes at 600 W, stirring twice. The sauce is distributed in 4 bowls, sprinkle with chopped basil on top put 2 eggs and garnish with parsley.