Eggs in Tomato Sauce

1. 1

   Preheat the broiler.

2. 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.

3. 3

   Place the toasts in 4 shallow bowls.

4. 4

   Arrange 5 small bowls on a counter.

5. 5

   Crack the eggs: Reserve 2 of the whites in one of the bowls and one yolk in each of the other 4 bowls.

6. 6

   Refrigerate the remaining 2 egg whites for another use.

7. 7

   In a medium nonstick skillet, heat the 1/4 cup of olive oil with the garlic and crushed red pepper.

8. 8

   Cook over moderate heat until the garlic is golden, about 30 seconds.

9. 9

   Add the tomatoes, season with salt and pepper and cook over high heat until the sauce is thickened, about 5 minutes.

10. 10

    Beat the egg whites with a fork and gently fold them into the tomato sauce.

11. 11

    Cook over moderately high heat just until the whites are set, about 1 minute.

12. 12

    Using the back of a spoon, make 4 indentations in the sauce.

13. 13

    Slide a yolk into each indentation and cover the skillet.

14. 14

    Cook over very low heat just until the yolks are warmed but not set, about 1 1/2 minutes.

15. 15

    Spoon the sauce and yolks over the toasts, garnish with the oregano and serve right away.

* Per serving · 4 servings · Values may vary.