Method

1. 01

   Dice the yellow onion into small pieces. Mince the garlic.

2. 02

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

3. 03

   Stir in the minced garlic and cook for 30 seconds until fragrant.

4. 04

   Pour in the crushed tomatoes with their juice. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.

5. 05

   Reduce heat to medium-low. Stir in the 1/4 cup heavy cream, mixing gently until the sauce becomes a warm, coral-pink color.

6. 06

   Using a spoon, make 4 shallow wells in the sauce. Crack an egg into each well, being careful not to break the yolks.

7. 07

   Cover the skillet and cook for 4–6 minutes, until the egg whites are set and the yolks are still soft or cooked to your liking.

8. 08

   While the eggs cook, toast the bread to golden brown.

9. 09

   Taste the sauce and adjust salt and pepper. Serve the eggs and sauce directly from the skillet or onto plates, with toast on the side for dipping and soaking up the sauce.