Remove the peel from the onions and chop them, put them in a large enough bowl and leave them covered with cold water for one night.
Heat the oil in a saucepan, fry the bacon cut into small cubes. Put the onions in a sieve and drain well, then add to the bacon cubes form, as well as the chopped basil leaves (a few aside). Saute at low temperature for 20 min until soft, stirring occasionally.
Fold in the peeled, diced tomatoes and simmer everything together at low temperature with the lid closed for ten minutes. Stir the eggs with the parmesan and add them as well. Do not make more. Put a slice of toasted bread in each deep plate, form the cipollata over it. Serve garnished with basil leaves.
Our tip: use a deliciously spicy bacon for a delicious touch!
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