Poached Eggs in Spicy Tomato Sauce

This is one of my go-to meals when I have zero time for dinner, like tonight.  It's super quick, healthy, and only requires one pan (easy cleanup).  The kids got Egg Toast (that's what we call it when you cook an egg inside a piece of toast) while the tomato sauce was cooking.  We also had Parmesan Roasted Broccoli.

I learned this recipe from Martha Stewart years ago, and she said it's an old Italian dish called Eggs in Purgatory.  I think I like that name better, but anyway...

 

Poached Eggs in Spicy Tomato Sauce

1 large can crushed tomatoes (I like to use fire roasted tomatoes)

1 tablespoon olive oil

3 cloves garlic, finely minced

pinch of red pepper flakes

4 large eggs

4 slices toasted bread (thick country style bread is best)

freshly grated Parmesan cheese

salt and pepper

In a skillet, heat olive oil over medium heat.  Add garlic and crushed red pepper flakes.  Cook, stirring, until lightly browned, about 1 minute.  Add tomatoes and bring to a boil, and then season with salt and pepper.   Cook the sauce for 10 minutes.  Gently crack the eggs into the tomato sauce, cover, and let cook for 5 minutes.  Transfer each egg to a piece of toast.  Spoon over extra sauce, garnish with cheese, and season with salt and pepper.