Wash and halve the cherry tomatoes. Clean the mushrooms and possibly halve them. Peel and finely dice onions and garlic. Heat oil in a pan. Sauté the mushrooms in it. Then add the cherry tomatoes, onions and garlic and fry them.
Deglaze with chunky tomatoes, let simmer for about 10 minutes. Season to taste with salt and pepper. Bring about 3 litres of water to the boil in a saucepan. Season with vinegar. Wash parsley, shake dry, pluck leaves from the stems and cut into fine strips
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime, beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Cook for about 4 minutes, carefully lift them out and let them drip off on kitchen paper. Drain the pasta, mix with the sauce and serve in deep plates. Place eggs on top, sprinkle with parsley and possibly ground pepper