In sauce pan pour roughly 3 tbsp olive oil over medium heat. Sauté onions until translucent. Add garlic for roughly 2-3 minutes, until fragrant. Let simmer & add in tomatoes.
Prepare onion, & garlic. Add to sauce. Stir to combine & let simmer for 20-30 minutes.
Bring pasta to boil over 4 cups of water.
Drain pasta once al dente & set aside. Add 2 tbsp of sauce to pasta as to not stick together.
Pour eggs into skillet over medium heat. Let sit for 3 minutes, flip, & repeat. Let sit until golden brown on both sides & yolk toughens (test this by gently poking at it with the skillet & make sure it doesn't leak).
Prepare basil. Add eggs to sauce. Toss pasta in sauce & top with basil.
Serve with parmigiano reggiano. Enjoy!