Tuscan Poached Eggs

• 2 Tbs. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) high-quality diced tomatoes (like Muir Glen)
• 3 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 1 Tbs. chopped fresh chives
• 2 Tbs. freshly grated Parmigiano Reggiano
• 6 thick slices of good crusty bread, drizzled with oil-and toasted

Set a rack in the upper half of the oven and heat the broiler to high. On the stovetop, heat a 10-inch, straight-sided, ovenproof skillet over medium heat, and once it’s hot, add the oil and garlic. Cook the garlic, stirring often so it won’t burn, until it begins to turn light golden brown, about 30 seconds. Add the tomatoes and thyme and simmer, stirring occasionally, until the sauce thickens slightly, about 8-minutes. Discard the thyme sprigs and season the mixture liberally with salt and pepper. Reserve about one-third of the sauce in a bowl and spread the remaining sauce evenly around the skillet. Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks). Cover the pan and cook for 3 minutes so the eggs set slightly. Uncover the skillet and set it under the broiler until the yolks firm up slightly but are still soft to the touch, about 2 minutes. Remove the pan from the oven. Sprinkle with the chives and cheese. Serve immediately with the toasted bread.