POACHED EGGS IN TOMATO SAUCE

Steps:

• 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 minutes. A few minutes before it's done, I like to add a glug of red wine and let it simmer for a moment. 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.