eggs in purgatory

Serves: 4

Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 drained anchovy fillets, minced
1/2 teaspoon crushed red pepper
2 cans crushed tomatoes
1/8 teaspoon salt
2 cups packed baby spinach
4 large eggs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil
4 slices crusty whole-wheat bread, toasted

Method:
heat oil in a large skillet over medium heat. add garlic, anchovies and crushed red pepper; cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute.
add tomatoes and salt; bring to a simmer over medium heat. reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, 10 to 12 minutes. stir in spinach; cook until wilted, about 1 minute.
using the back of a spoon, make 4 wells in the tomato mixture; crack an egg into each well. cover and cook over medium heat, undisturbed, until the egg whites are cooked through, and the yolks are still runny, 2 to 3 minutes. remove from heat; sprinkle with cheese and basil. serve with toast.