Another winner from Mario Batali!

4 tablespoons extra virgin olive oil
1 medium onion (peeled, coarsely chopped)
6 cloves garlic (peeled, thinly sliced)
4 jalapeno peppers (tops removed, seeds removed, thinly sliced)
1 teaspoon red chili flakes
3 cups Mario’s Basic Tomato Sauce (
1/2 cup water
8 large eggs
1/4 cup Parmigiano-Reggiano (freshly grated)
1/4 cup fresh basil (shredded)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup extra virgin olive oil
6 small green tomatoes (cored, small dice)
4 cloves garlic (peeled, divided, 2 minced and 2 halved)
8 fresh basil leaves (finely shredded)
cayenne pepper (to taste)
8 slices Italian country bread (sliced 1/2-inch thick)
Kosher salt and freshly ground black pepper (to taste)

For the Eggs in Hell: In a large skillet over medium-high heat, add oil and heat until just smoking. Add onion, garlic, jalapenos, chili flakes, and cook until softened and light brown, about 7 minutes.
Add the tomato sauce and water and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs, one by one, into the tomato sauce. Season to taste. Cover and cook until the whites set but the yolks are still quite runny, about 5-6 minutes.
Remove the pan from the heat and sprinkle with cheese and some shredded basil. Allow to cool, about 3-4 minutes.
For the Green Tomato Bruschetta: In a medium bowl, add the tomatoes, minced garlic, basil, cayenne, and season to taste. Set aside and allow to marinate for 1 hour.
Preheat a grill pan to medium heat.
Grill the bread until it is browned on both sides, about 2 minutes per side. While still warm, rub each side with the halved garlic. Divide the green tomato mixture on top of each bread slice.
To Assemble:
Place 2 slices of bruschetta in a shallow bowl and top with eggs and tomato sauce.
Tip: Allow the eggs to come to room temperature before cracking to ensure even cooking.