I added green onion to this dish and next time I would have put the egg over fresh or cooked spinach.
-1 28 ounce can whole plum tomatoes or crushed or pureed
-1 T. olive oil
-2 Garlic cloves
-Pinch of crushed red pepper flakes
-Coarse Salt and freshly ground pepper
-6 Large eggs
-6 slices toasted or grilled bread
-Freshley grated parmesan
Transfer tomatoes and their juices to the jar of a blender. (I used a food processor) Blend until the tomatoes are coarsely chopped.
Heat a small skillet over medium-high heat, add olive oil, garlic, red pepper flakes.
Add tomatoes and bring to a boil-season with salt and pepper.
Reduce heat to simmer for 20 minutes.
Crack eggs into tomato mixture, cover and let cook for 5 minutes. Remove from skillet, uncover, let stand for 5 minutes.
Transfer egg to a piece of toast. Spoon sauce over egg. Garnish with cheese.
Source:"Mad Hungry" Lucinda Scala Quinn