Poached Eggs in Tomato Sauce

Poached Eggs in Tomato Sauce
Adapted rom Lucinda Scala Quinn and Mad Hungry

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

1 can (28 ounces) crushed tomatoes-I changed this from whole tomatoes to crushed
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Pinch sugar I added this to cut the acidity
Coarse salt and freshly ground pepper
4 large eggs
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 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.

Makes 4 servings

Note: You could steam fresh spinach, drain and place on top of bread then sauce, then egg and then Parmesan cheese.