eggs poached in tomato sauce

This was, like many good things, 1.) inspired by the Smitten Kitchen (linked in the title); and 2.) totally easy.
We made our favorite tomato sauce (some tomatoes, some onions, some garlic, some tomato paste, some olive oil, cinnamon, salt and pepper, a bit of red wine if you have it...), let it bubble for awhile, then cracked 6 eggs into it, covered it for 5 min, and served over crusty French bread. We decided to omit the spinach and forgot the Parmesan cheese on top, but it disappeared nonetheless.