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1
In a large saute pan, heat the olive oil and red pepper until the flakes begin to warm through and their aroma blooms. Pour the Pomodoro Sauce into the pan and stir to create a diavolo sauce.
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2
Heat the diavolo sauce over medium heat until hot and bubbly. Crack the eggs and slide them into the sauce. Cover and simmer on low heat for 7 to 10 minutes, or until the egg whites are firm and opaque and the egg yolks are still soft and runny.
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3
Using a large spoon, scoop 2 eggs and a quarter of the sauce into each of 4 serving bowls. Sprinkle each with a quarter of the grated cheese and serve.
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4
In a saucepan, heat 1 tablespoon of olive oil over low heat. Add the garlic and cook gently for 3 to 4 minutes, or until golden brown. Add the wine and red pepper, raise the heat to medium-high, and bring the wine to a brisk simmer. Cook for about 2 minutes, or until the liquid reduces by half.
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5
Meanwhile, put the tomatoes in a mixing bowl and crush with a fork or potato masher. Add to the pan and season to taste with salt and pepper. Stir in the sugar.
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6
Bring the sauce to a simmer over medium heat and cook for 50 to 60 minutes.
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7
Stir 1 tablespoon of olive oil and the basil into the sauce and taste. Add more salt and pepper if needed.
