Place a ten inch skillet over medium high heat.

Add oil, garlic and crushed red pepper flakes if using. Cook for one minute until fragrant.

Add Tuscanini Crushed Tomatoes, salt and pepper. Stir often for about five to six minutes until sauce has slightly reduced.

Using a spoon or spatula, make a small indent in the sauce and add one egg. Repeat making indents one to two inches apart and gently add eggs.

Cover the pan and cook for two to three minutes until the whites are set and the yolk is still runny.

Turn off the heat and season with a handful of fresh herbs, a drizzle of tahini and some good bread to sop up all of the sauce with!