Martha Stewart Poached Eggs - cooking recipe

Ingredients

1 (28 ounce) can whole tomatoes
1 tablespoon olive oil
2 minced garlic cloves
1 pinch red pepper flakes
4 large eggs
4 pieces toast
1/4 cup parmesan cheese, grated (optional)
salt and pepper

Preparation

Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
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.