Ingredients

• 1 onion, diced small
• 4 cloves garlic, minced
• olive oil
• 2 28 oz. cans whole tomatoes
• 2 large handfuls greens (spinach, mustard, collard, etc)
• 4 farm eggs
• grated parmesan cheese
• grilled sourdough, foccacia or ciabatta

Instructions

1. In a skillet with high sides, saute onion and garlic in olive oil until tender.
2. Drain and crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly.
3. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender.
4. Remove lid, and make 4 wells in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set.
5. Sprinkle with parmesan and serve with grilled bread.