The tomato mixture can be made ahead but poach the eggs just before serving.
1 tb olive oil
1 small onion, chopped
2 cloves garlic, chopped
5 drops Tabasco or other hot sauce
28 oz (796 ml) plum tomatoes, pureed
½ tsp salt and pepper, or to taste
½ c water if necessary
4 eggs, or up to 8
1 tb chopped fresh parsley
4 slices focaccia bread
2 tb olive oil
¼ tsp salt
Sauté onion and garlic in first amount of oil; sauté on medium-low heat till fragrant, but do not brown.
Add Tabasco and cook a few minutes.
Add tomatoes, bring to a boil and cook gently on medium heat till sauce thickens, about 15 minutes.
Season with salt and pepper; add water if sauce gets too thick.
Carefully slide each raw egg into the sauce and poach 5 to 7 minutes, partially covered.
Meanwhile brush bread slices with olive oil and season lightly with salt or other favourite seasoning. Grill bread in 400F oven for 10 minutes; it should be crusty outside and chewy in the centre.
Serve eggs and sauce on or with grilled bread, and sprinkle with parsley.
I used diced tomatoes for the sauce, and accompanied the eggs with grilled honey-oatmeal bread. This is a really nice way to do the "toast," and adds a great deal to the outcome here.