1 pkg (8 oz) Crab Classic, Flake Style, hand shredded
1 can (14.5 oz) onion and garlic seasoned diced tomatoes
1/2 tsp each salt and pepper, divided
1/3 cup loosely packed torn fresh basil
Pour tomatoes into large skillet set over medium-high heat; season with half each of the salt and pepper. Bring to boil. Reduce heat to medium; simmer for about 5 minutes or until liquid starts to evaporate.
Create 4 divots in tomatoes; line divots with Crab Classic. Crack egg into each divot; season with remaining salt and pepper. Cover and cook for 3 to 5 minutes or until eggs are cooked to desired doneness. Sprinkle with basil.
Add 1/2 tsp hot pepper flakes to the tomatoes for a fiery version of this dish.
Substitute garlic roasted diced tomatoes for the onion and garlic seasoned diced tomatoes if desired.