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1 onion, diced small

4 cloves garlic, minced

olive oil

1 28 oz. can whole tomatoes

2 large handfuls greens (spinach, mustard, collard, etc)

4 farm eggs

grated parmesan cheese

grilled foccacia or ciabatta (optional–also delicious atop grilled squash)

In a skillet with high sides, saute onion and garlic in olive oil until tender. Crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender. Removed lid, and make 4 wells, or indentions, in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set. Sprinkle with parmesan and serve with grilled bread.