© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: DaniRoze
I have to admit, I was a bit weary of this one. But because it was so different, I had to try it. It is a Martha Stewart recipe that makes for a quick, easy, delicious dinner. We have it about every other week.
28 ounce can whole tomatoes
1 tablespoon olive oil
2 minced garlic cloves
1 pinch red pepper flakes
4 large eggs
4 pieces toast
¼ cup parmesan cheese, grated — optional
salt and pepper
Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
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 salt and pepper. Reduce heat to a simmer and cook for 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. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.