2 garlic cloves, minced
2 Tbsp. extra-virgin olive oil, plus more for serving
4 large tomatoes, rough chopped
2 Tbsp. chopped fresh tarragon
4 large eggs
Kosher salt and freshly ground black pepper, to taste
1 baguette, warmed and sliced thick, for serving
• In a medium cast-iron skillet over medium heat, saute the garlic in olive oil until the garlic is fragrant, about 1 minute. Add the tomatoes and simmer until softened and crushed, about 20 minutes. Stir in the tarragon.
• Make 4 indentations in the tomato sauce and carefully crack 1 egg in each. Cook until the whites are starting to set, then cover and continue cooking until the whites are completely set but yolks are still soft, about 8 minutes.
• Season with salt and pepper and serve immediately with additional olive oil and baguette slices.