Preheat oven to 325 Lightly grease a standard size muffin or cupcake tin*

Fill a large pasta pot with water, add 1 tablespoon salt. Bring to a boil.

Add pasta nests and boil for 6 to 9 minutes or just until al dente. Drain and set aside.

Meanwhile, heat a medium non-stick saute' pan over medium-low heat. Add oil, heat until warm, add garlic and red pepper flakes. Stir in can of tomatoes, heat through. Keep warm.

Loosely fill each muffin cup with a pasta nest and gently, using a small spoon create a small well in the center by pushing the pasta to the outside edges. Spoon 1 teaspoon or more of tomato mixture into each pasta nest.

Crack an egg into a small bowl, gently slip egg into center of pasta nest on top of tomato mixture.

Repeat for each nest. (Some of the egg white might spill over onto the outer portion of the muffin tin, don't worry, the egg white will cook when tin is placed in the oven)

Season eggs with a pinch of salt and pepper. Sprinkle with Parmesan cheese.

Bake egg nests in oven for 20 to 25 minutes or until eggs are just set with no uncooked whites surrounding the yolks

To serve, place "nests" on a plate with a spoonful of tomato mixture. Garnish with a drizzle of olive oil, a sprinkle of dried basil and extra Parmesan cheese. Jumbo size muffin tin works great for this recipe.

Make Tomato Fettuccine Nests:

*Bring large pot of salted water to a boil over high-heat. Add the pasta and cook until tender but still firm to the bite, al dente, stirring occasionally about 8 to 10 minutes. Drain pasta and place in a large bowl, drizzle with olive oil. Twirl 1/2 cupfuls of cooked fettuccine around tongs or a large fork. Transfer to prepared muffin tin cups and proceed with recipe.