Poached Eggs in Tomato Sauce
-1 can (14 ounces) tomato puree (I used a can of diced tomatoes, and it worked great)
-1 tablespoon olive oil
-1 clove garlic, minced
-Big pinch of sugar
-Pinch of crushed red pepper flakes
-Coarse salt and freshly ground pepper
-4 slices toasted country bread, for serving
-Freshly grated Parmesan cheese, for serving
In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes.
Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.