Poached Eggs in Tomato Sauce

Ingredients: (serves 4)
- 1 (28-ounce) can whole plum tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- Coarse salt and freshly ground pepper
- 4 large eggs
- 4 slices toasted country bread, for serving (note: to be healthier, use whole grain bread instead)
- Freshly grated Parmesan cheese, for serving

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

Nutritional info:
Calories 293; Calories from Fat-99; Calories from Sat Fat-29
Fat 11g; Sat fat-3.3g; Cholesterol-217mg
Carbs 35g; Protein 12g
Dietary Fiber 4.5g
Total Sugars 14g