A light supper of eggs poached in garlicky tomato sauce, scooped onto toasted bread. This shelf holds one thing, so we build tonight's dinner straight from the eggs and the pantry.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 17 g protein, 34 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden; butter them and set aside.5 min
2. Warm 2 tablespoons oil in a wide shallow pan over medium heat. Mince 2 cloves garlic and add to the oil, stirring until fragrant, about 1 minute.
3. Pour one 14-ounce can of crushed tomatoes into the pan, season with salt and pepper, and simmer for 5 minutes while the sauce bubbles gently at the edges.5 min
4. Make 4 small wells in the sauce with the back of a spoon. Crack one egg into each well, keeping the whites separate from any neighboring eggs if you can. Cover the pan and cook until the egg whites are set and yolks are still soft, 4 to 5 minutes.5 min
5. Slide each piece of buttered toast onto a plate and spoon 2 eggs with sauce over each one. Season again with salt and pepper and eat while warm.

Note Swap canned tomatoes for fresh if you have them; simmer longer to reduce the liquid. Leftovers keep covered in the fridge for one day; reheat gently. Serve with a simple green salad or handful of greens on the side to brighten the plate.