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eggs in tomato sauce
- 1 can (14 ounces) tomato puree
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Big pinch of sugar
- Pinch of crushed red pepper flakes
- Coarse salt and freshly ground pepper
- Glug of red wine (optional)
- 4 large eggs
- 4 slices toasted country bread, for serving
- Freshly grated Parmesan cheese, for serving
Directions:View on Smitten Kitchen
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