- 1 (14.5 ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt (or more to taste)
- 1 teaspoon olive oil
- 1 large clove garlic, minced
- 2 eggs
- Place tomatoes and their juice in a blender or food processor, and pulse to the consistency of chunky sauce. Add red pepper and salt and pulse to blend.
- In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant and golden. Add tomato sauce, raise heat to medium high, and bring to a vigorous simmer. Cook 5 minutes, adjust seasoning to taste with additional salt or red pepper flakes, and reduce heat to medium low.
- Crack one egg into a saucer. Using a spoon, make a small well in tomato sauce on one side of pan and gently slide the egg from the saucer into well. Repeat with the remaining egg.
- Cover pan and cook until egg whites are fully cooked but yolks are still runny, about 5 minutes (or 8 minutes if you prefer your yolks fully cooked). Serve each egg with a generous spoonful of tomato sauce.