|Italian sausage||1 Pound|
|Onion||1 Medium, around 1/2 cup|
|Canned whole tomatoes||16 Ounce|
|Garlic powder||1⁄8 Teaspoon|
|French bread||4 , around 1/4 inch thick|
|Grated parmesan cheese||2 Tablespoon|
Remove sausage from casing.
Cook and stir sausage and onion in 2-quart saucepan until sausage is done, 10 to 15 minutes; drain.
Stir in tomatoes (with liquid).
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered until sausage mixture thickens, about 30 minutes.
Mix margarine and garlic powder; brush each piece of toast with garlic mixture.
Place toast in 4 individual serving dishes.
Heat water (1 1/2 to 2 inches) to boiling; reduce to simmer.
Break each egg into measuring cup or saucer; holding cup close to water's surface, slip 1 egg at a time into water.
Cook until desired doneness, 3 to 5 minutes.
Remove eggs from water with slotted spoon.
Place 1 egg on each piece of toast; spoon sausage mixture over egg.
Sprinkle with cheese.