Step 1

Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.

Step 2

Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.

Step 3

Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.

Step 4

Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.