1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained 1 cup jarred vodka sauce 1/4 cup loosely packed fresh basil leaves 4 tablespoons grated Parmesan cheese, divided 2 tablespoons heavy cream (optional) 1 1/2 teaspoons refrigerated garlic paste 1/4 teaspoon crushed red pepper 4 large eggs Pinch of salt 4 ounces whole-wheat baguette (about 9 inches), cut crosswise into 4 pieces and toasted
Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.
Make 4 indentations in the mixture.
Crack 1 egg into each indentation
Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.
Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes.
Serve with baguette.