Recipe courtesy of Laura Vitale
Servings: 4
Eggs: 1 jar(23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce 1/2 cup water 4 eggs salt, to taste pepper, to taste 2 tablespoons freshly grated Parmesan cheese 1 tablespoon chopped parsley
Bread: 4 slices ciabatta, sliced about 1/2-inch thick 1 1/2 tablespoons Bertolli ExtraVirgin Olive Oil 1 large clove garlic, peeled but not chopped To…
