Roughly chop tomatoes, garlic and chile and whirl in blender or food processor with 1 cup water.
Heat the oil in a wide pan over medium-high heat. Pour the tomato sauce into the pan with oil. Stir the sauce until thickened. Make 4 little wells in the tomato sauce for each egg. Crack the eggs into the wells and cook until the eggs are cooked through.
Serve the eggs with the toasted bread and garnish with cilantro or parsley if desired.
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