Let a about 2 Tblsps Olive Oil heat in a pasta pot.
Chop the Garlic and combine with oil.
Sprinkle Cayan Pepper over the oil and let simmer.
Chop onion (opt.)and cook until soft in the Olive Oil.
Combine Tomato Paste and let cook combining a cup or so of cold water. Let cook for about 5 minutes adding seasons as desired. Add the 2 cans of Kitchen Ready Tomatoes and let simmer adding 1/2 cup of finely grated Romano Cheese. After letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
Let come to just about a boil and crack the egg into the pot. Give enough room to each of the eggs cooking in the pot so they are not touching eachother.
Reduce heat and let cook.
Boil the pasta as instructed on the box.
The eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. Otherwise, serve pasta with gravy and place eggs atop the pasta.
Adding Romano cheese is delectable!
A must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.