INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium onion, diced small
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2 cloves garlic, finely chopped
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1 28-ounce can whole tomatoes in juice, drained (reserving juice) and finely chopped
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/2 teaspoon sugar
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Coarse salt and ground pepper
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8 large eggs
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12 long shavings (about 1 1/2 ounces) pecorino Romano cheese
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Slices of crusty bread, for serving