Eggs in Tomato Sauce

Directions

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.