Eggs In Purgatory - Ends + Stems with Chef Alison

Ingredients

• 2 cloves Garlic
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Unsalted Butter (divided)
• 1 ⁄ 2 teaspoon Red Pepper Flakes (or less, to taste)
• 1 28-ounce can Whole Tomato
• 1 teaspoon Kosher Salt
• 1 ⁄ 4 teaspoon Black Pepper (freshly cracked)
• 1 ⁄ 4 cup Parmesan Cheese (freshly grated, plus more for serving)
• 6 Eggs
• 3 cups Arugula (or salad greens, baby kale or spinach)
• 1 teaspoon Balsamic Vinegar
• 1 Baguette (or bread of choice)