Diva's Eggsalent Egg Sauce 8-10 large eggs
1 28 oz. can of crushed tomatoes
1/2 can of water (using the tomato can to measure)
2 tbsps. of garlic powder
salt and pepper to taste
1 tbsp. of sugar
oil for frying
1 clove of garlic, minced
2 tsps. of accent (optional)

Hard boil eggs, peel after they have cooled abit.
Heat oil, fry garlic (not browning the edges)
Add all other ingredients, including the eggs.
Simmer for about an hour and a half.
Serve this sauce over pasta of your choice and serve the eggs on the side.