Make 4 indentations in the mixture.
Crack 1 egg into each indentation.
Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.

Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle