How to Make It
Heat oil in a large skillet over medium-high. Add Ribollita; stir in water, and let mixture come to a simmer. Using a spoon, create 4 evenly spaced wells in mixture; crack an egg into each well. Sprinkle eggs evenly with salt and pepper. Cover and cook over medium until whites are set but yolks are still runny, 5 to 6 minutes. Sprinkle with parsley.