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1
Preheat the broiler.
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2
Brush the bread on both sides with olive oil, arrange on the baking sheet and broil for about 3 minutes, turning once, until golden and toasted.
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3
Place the toasts in 4 shallow bowls.
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4
Arrange 5 small bowls on a counter.
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5
Crack the eggs: Reserve 2 of the whites in one of the bowls and one yolk in each of the other 4 bowls.
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6
Refrigerate the remaining 2 egg whites for another use.
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7
In a medium nonstick skillet, heat the 1/4 cup of olive oil with the garlic and crushed red pepper.
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8
Cook over moderate heat until the garlic is golden, about 30 seconds.
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9
Add the tomatoes, season with salt and pepper and cook over high heat until the sauce is thickened, about 5 minutes.
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10
Beat the egg whites with a fork and gently fold them into the tomato sauce.
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11
Cook over moderately high heat just until the whites are set, about 1 minute.
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12
Using the back of a spoon, make 4 indentations in the sauce.
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13
Slide a yolk into each indentation and cover the skillet.
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14
Cook over very low heat just until the yolks are warmed but not set, about 1 1/2 minutes.
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15
Spoon the sauce and yolks over the toasts, garnish with the oregano and serve right away.
