During the summer, when tomatoes are abundant, I like to roast a bunch with fresh basil and garlic. I freeze what I don't use in small quantities, so I can take some out to use for this recipe. It makes a wonderful satisfying breakfast (or dinner) during the cold winter months. The tomatoes remind me spring and summer is right around the corner...
½ cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
freshly ground pepper
Adapted from NYT cooking/ Photo from George Groutas via Flickr/BYCC