| 250 g | spaghetti |
| 800 g | canned whole peeled tomatoes |
| 2 | eggs |
| 3 cloves | garlic |
| olive oil | |
| salt | |
| pepper | |
| basil | |
| grated Parmesan cheese |
Peel and thinly slice garlic. Set a pot over low heat, then add some olive oil and garlic. Sauté for approx. 5 min. Add tomatoes before the garlic starts to brown, breaking them up as much as you can with a spatula. Season with salt and pepper, then bring to a simmer and let cook for approx. 30 min., stirring occasionally.
Bring a large pot of water to a boil, season with salt, and cook spaghetti according to the package instructions. Drain, reserving some pasta water.
While the spaghetti cooks, tear some basil into the tomato sauce. Then carefully crack your eggs into the tomato sauce and let poach until the white is mostly set but the yolk is still runny, approx. 7 min. Remove eggs with a slotted spoon and set aside.
Transfer spaghetti to the tomato sauce and toss to combine, adding reserved pasta water as needed. Divide spaghetti into serving bowls and top with an egg and grated Parmesan cheese, if desired. Enjoy!
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