Eggs Purgatory, Lisa Style

My mother-in-law introduced me to Eggs in Purgatory, a simple breakfast dish of eggs poached in tomatoes or spaghetti sauce. They were good, and after bottling tomatoes yesterday, I had to try my hand at it. This is a great meal for breakfast, lunch, or dinner, and is one that most people have all the ingredients for at any given time. It's super simple and really tasty.

Eggs in Purgatory on Cheesy Garlic Toast
2 tbsp olive oil
3 cups bottled tomatoes (1 big can or most of a quart)
1 tsp salt
1/2 tsp pepper
1 tbsp fresh oregano or 1 tsp dry
4-6 eggs

4-6 slices of bread
2 tbsp butter
2 tbsp mayonnaise
3/4 cup shredded cheddar cheese
1 tsp garlic

1) Warm the olive oil in a large skillet over medium-high heat. Add the tomatoes, salt, pepper, and oregano. Bring to a bubble.
2) In a small bowl, mix together the butter, mayonnaise, cheese, and garlic. Spread your cheese mixture on the bread. Put the bread on a sheet tray. Preheat your broiler or toaster oven.
3) Carefully break the eggs and drop them into the tomato sauce so that each stays individual and separated, and try not to crack the yolks. Cover with a lid. Cook for about 5 minutes, until the eggs are white and the yolk is firm, but still slightly runny (unless you like a firmer egg).
4) Put the bread under the broiler for 2-4 minutes, until the cheese is melty and the bread starts to toast.
5) Serve with the garlic cheese toast on bottom, then a scoop of the tomato sauce with the egg in it. You can shred fresh basil or Parmesan Cheese over the top if you like. It's also good with a little splash of hot sauce.

Note: For Gluten-Free, you can serve the eggs over instant grits with cheese, or hashbrowns.