Source: Mad Hungry with Lucinda Scala Quinn, recipe online at Martha Stewart Living
adapted by http://theresalwaysthyme.blogspot.com/
1 can (28 ounces) whole plum tomatoes (or you can forgo the oil, garlic and tomatoes and just use jarred sauce)
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving (I used Parrano, use any melting cheese you like!)
Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside. If using a jarred sauce, just heat the sauce in a skillet over medium-high heat until it begins to bubble.
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, sprinkle a little salt and a little pepper on each egg, and let cook 5 minutes. Sprinkle as much cheese as you like on top of the eggs, cover and cook on lower heat a couple more minutes until the cheese has melted. Remove skillet from heat, uncover, and let stand about 2 minutes.
Transfer each egg to a piece of toast. Spoon over sauce, garnish with more grated cheese, and season with salt and pepper; serve immediately.