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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. Make 4 indentations in the mixture and crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan and the eggs with salt. 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. Serve the dish with baguette.
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