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 Extra Virgin Olive Oil 1 large clove garlic, peeled but not chopped To ma…