In a large pan, deep sauté pan, add a drizzle of olive oil, onions and pinch of salt and sizzle over medium heat until they start to soften, about 3 minutes.

Once the onion is golden, add the zucchini and a pinch of salt and cook covered until tender, about 3 to 4 minutes.

Add the Four Cheese Sauce and Marinara Sauce. Stir and let it simmer for a few minutes.

Crack 6 eggs directly on top of the sauce. Season with salt and black pepper.

Cover with a lid and cook over low heat for 3–4 minutes, or until the eggs are cooked to your liking. Meanwhile, toast a few slices of bread.

Serve the eggs in the warm sauce with the toasted bread and garnish with fresh basil leaves.