Uova al pomodoro - italian tomatoes and eggs

1. Begin by blanching, peeling, seeding, draining, and chopping the tomatoes. Heat the olive oil in an oven-proof skillet, and simmer the chopped tomatoes for about 20 minutes over a gentle flame, seasoning them with the garlic powder, salt, and pepper. If you are instead using canned tomatoes, simmer them just long enough to concentrate the juices some.

2. While the tomatoes are cooking, preheat your oven to 360 F (180 C). Using the back of a spoon, make 8 shallow depressions in the tomatoes, and carefully crack the eggs into them. Transfer the skillet to your oven, and cook just until the egg whites have set, about 3-5 minutes. The yolks should still be runny. Serve at once, with lightly toasted crusty bread to mop up the yolk and the tomatoes.

3. If you prefer, you can simply cover the skillet after adding the eggs and continue simmering until the whites have set. A couple of options:
Chop a small onion and sauté it briefly in the olive oil before adding the tomato.
You can, if you want, season the sauce with shredded hot pepper rather than black pepper. If you have fresh basil, shred several leaves and add them at the same time you add the eggs. Finally, if you are pressed for time, use 2 cups of tomato sauce rather than stewing tomatoes.

4. The wine? In both cases I would go with a white, for example a Castel del Monte Bianco.