Egg and Potato Stew

• 6 medium potatoes
• 2 cloves garlic, chopped
• ¼ cup extra-vi

Cut each potato into 4 or 5 chunks. Using a low, wide pan that can be brought to the table, sauté the garlic in the olive oil. Add the parsley, stir to combine, and add the tomato sauce and the potatoes. Add enough water to cover plus 2 inches. Simmer until the potatoes are almost done, then break the eggs into the pot, cover, and cook 15 to 20 minutes until the eggs are set. Season to taste wi