Uova in Purgatorio

(Eggs in Purgatory)

¼ c. chopped onion

salt and pepper to taste

2 c. chopped canned tomatoes

8 eggs

1/4 c. chopped parsley

1 T. olive oil

¼ c. Chianti

4 slices buttered toast

Sauté onion, parsley, salt and pepper in oil for 10 minutes.  Add tomatoes and wine, simmer for 30 minutes, stirring often.  Bring to a boil, then carefully drop in eggs, one at a time to poach.  Serve on buttered toast with the sauce.  Makes 4 servings, allowing 2 eggs per person.