Skillet Eggs and Tomato Sauce

• 2 teaspoons olive oil
• 1/2 large onion, finely chopped
• 1 garlic clove, minced
• 1/8 teaspoon crushed red-pepper flakes
• 1 anchovy fillet, finely chopped (optional)
• 1/2 can (28 ounces) whole peeled tomatoes in juice
• 4 large eggs
• Fresh parsley, for garnish (optional)
• Crusty bread, for serving (optional)

1. In a medium skillet, heat oil over medium-high.
2. Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.
3. Break up tomatoes with kitchen shears (see page 361) or your hands; add to skillet along with their juice.
4. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.
5. Reduce heat to a bare simmer.
6. Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes.
7. Remove from heat; let sit, covered, 5 minutes.
8. If desired, garnish with chopped parsley and serve with bread.

olive oil, onion, garlic, redpepper, anchovy fillet, tomatoes, eggs, fresh parsley, crusty bread

Taken from www.epicurious.com/recipes/food/views/skillet-eggs-and-tomato-sauce-387869 (may not work)