Combine the sauce, pepper flakes and bacon in a small skillet or pot. Cook over medium heat until bubbly, 3 to 5 minutes. Reduce the heat to a simmer, while you cook the eggs.
Meanwhile, fill a 2-quart pot with water, leaving 1-inch of space from the rim. Bring the water to a boil.
Set a small strainer over a bowl. Crack one egg into the strainer, and allow the loose parts of the white to drain off, 1 minute.
Place a chopstick or a butter knife in the center of the pot with the boiling water. Stir vigorously to create a funnel effect (it should look like a mini tornado in the center of the pot). Gently slide the egg into the center. Reduce the flame to keep the water at a gentle bubble. Cook the egg for exactly 2 minutes. Using a slotted spoon, transfer the egg to a paper-towel-lined plate to drain. Repeat this process with the remaining egg.
To serve, divide the sauce into two shallow bowls. Place one poached egg in each bowl, and garnish with a piece of toasted bread if using.
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