Bruschetta with Poached Eggs in Tomato Sauce

1 can plum tomatoes in puree
2 tablespoon olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
2 tablespoons tomato paste
several leaves of fresh basil, coarsely chopped
black or white pepper to taste
4 eggs
Bruschetta for 2 people

Pass tomatoes and their puree though a food mill or sieve. Set aside.

Select a skillet large enough to accomdate eggs later. Combine olive oil, garlic, and onion in the cold skillet and placer over low heat. Stir, cover, and cook gently until garlic and onion are wilted, about 3 minutes. Add tomatoe paste and stir in. Stir in tomatoes, basil, and salt and pepper to taste. Simmer gently, uncovered, for about 20 minutes. Sauce should be thick, not watery. If it is thin, simmer uncovered a little longer.

Poach eggs separately or in sauce.

Transfer eggs to plates and cover with sauce. Serve immediately with Bruschetta.
from Vegetarian Table: Italian.