2 cloves of garlic, minced
28 oz. can crushed tomatoes
1 t. black pepper
4 eggs
fresh basil
1 baguette
Saute garlic in olive oil in a large skillet. Add tomatoes and pepper and stir until bubbly. Crack 4 eggs into the sauce and cover. Poach eggs over medium heat for 4 minutes or until whites are set and yolk is still soft. Serve with a crusty baguette for dipping.
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