In a 10-inch skillet, heat the oil over medium heat. Add the onion, 1 sprig parsley, and the garlic. Cook, stirring, until the onion softens, about 5 minutes. Add the vinegar and let it completely evaporate. Add the tomatoes and their juices. Bring to a boil over medium heat and cook until slightly reduced, about 10 minutes. Remove the garlic and parsley sprig.
Stir in the chopped parsley and basil
. Break the eggs into the sauce
, cover, and simmer
5 minutes. Remove from heat, let sit 5 minutes, then serve in individual bowls, allowing 1 egg per person.