Total Time
30mins
Prep 5 mins
Cook 25 mins

I have to admit, I was a bit wary of this one. But because it was so different, I had to try it. It is a Martha Stewart recipe that makes for a quick, easy, delicious dinner. We have it about every other week.

Directions

  1. Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
  2. 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.
  3. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
  4. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes.
  5. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  6. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.