Eggs Poached In Tomato Sauce With Garlic Cheese Toasts

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/3 cup dry red wine
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground Aleppo pepper or crushed red pepper
• 1 (14.5-ounce) can unsalted petite diced tomatoes
• 4 large eggs
• 4 (1-ounce) slices sourdough bread
• 1 garlic clove, halved
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

1. Preheat broiler to high.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and minced garlic to pan; saute 4 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid almost evaporates. Add sugar, salt, peppers, and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Crack eggs, 1 at a time, on top of tomato mixture. Cover and cook 5 minutes or until whites are set and yolks are soft.
3. Place bread slices on a baking sheet; broil 1 1/2 minutes on each side or until toasted. Rub bread with halved garlic clove. Sprinkle 2 tablespoons cheese on each bread slice; broil 1 1/2 minutes or until cheese melts. Divide tomato mixture and eggs evenly among 4 shallow bowls. Serve with garlic toasts.

extravirgin olive oil, onion, garlic, tomato paste, red wine, sugar, kosher salt, freshly ground black pepper, ground aleppo pepper, tomatoes, eggs, bread, garlic, mozzarella cheese

Taken from www.myrecipes.com/recipe/eggs-poached-tomato-sauce-garlic-cheese-toasts (may not work)