Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

We really liked this dish with the fruity taste of Aleppo Turkish pepper, but you can substitute it with crushed red pepper.
Preheat the grill to high heat.Preheat a medium-sized nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and minced garlic to the pan; simmer for 4 minutes. Add the tomato paste; cook for 1 minute, stirring constantly. Add the wine; cook for 1 minute or until the liquid is almost evaporated. Add sugar, salt, pepper and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Break the eggs, one at a time, on top of the tomato mixture. Cover and cook for 5 minutes or until the whites are set and the yolks are soft.Place the bread slices on a baking sheet; bake for 1 1/2 minutes on each side or until lightly browned. Rub the bread with half a clove of garlic. Sprinkle each slice of bread with 2 tablespoons of cheese; bake for 1 1/2 minutes or until the cheese is melted. Spread the tomato mixture and eggs evenly over 4 shallow bowls. Serve with garlic toast.