Eggs in Vodka Sauce

Ingredients

• 14.5 ounce diced tomatoes with basil, garlic and oregano (can, no-salt-added, undrained)
• 1.0 cup vodka sauce (jarred)
• 0.25 cup fresh basil leaves (loosely packed)
• 4.0 tablespoons Parmesan cheese (divided)
• 2.0 tablespoons heavy cream (optional)
• 1.5 teaspoons refrigerated garlic paste
• 0.25 teaspoon crushed red pepper
• 4.0 large eggs
• 1.0 pinch salt
• 4.0 ounces whole-wheat baguette (about 9 inches, cut crosswise into 4 pieces and toasted)

Instructions

1. In a 12-inch nonstick skillet, stir together diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste, and crushed red pepper.
2. Make 4 indentations in the mixture and crack 1 egg into each indentation.
3. Sprinkle the sauce with the remaining 2 tablespoons Parmesan and the eggs with salt.
4. Partially cover the skillet and cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, about 10 to 12 minutes.
5. Serve the dish with baguette.