Ingredients
1 can (14oz) chopped tomatoes
1 T olive oil
1 clove garlic, minced
1 T brown sugar
pinch of salt
dash of balsamic vinegar
few T sundried tomato paste (optional)
4 large eggs
4 slices hearty bread
Instructions
1) In small skillet, heat olive oil over medium heat, then sautee garlic and cook, stirring, until slightly browned, about 1 minute. Add tomatoes, sugar, salt, and bring to a boil. Reduced heat and simmer for 10 to 20 minutes, until sauce is a thick consistency.
2) Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2-3 minutes.
Serve on toast.
