Place 1 15-oz can of tomato sauce, 1 tablespoon tomato paste, 1 teaspoon ground pepper, a pinch of salt, 1 tablespoon honey, ½ teaspoon red pepper flakes, and ¼ cup fresh basil in a saucepan.

Bring to a boil, reduce the heat, and simmer for 15 - 20 minutes.

Preheat the oven to 375ºF.

Slice the 2 bagels in half with a serrated knife.

Place each bagel half on a baking sheet, cut side up.

Spread 2-3 tablespoons of cooked tomato sauce.

Grate the 2 oz mozzarella, and scatter evenly on top of each bagel half.

Place bagels in the oven for 3-4 minutes, or until the cheese begins to melt.

Heat a non-stick skillet on medium-low heat and grease with 2 teaspoons of oil or cooking spray.

One to two eggs at a time, crack the eggs into the skillet. Add salt and pepper to taste.

Fry until the egg whites have just set, 2-3 minutes.

Using a spatula, remove each egg from the pan and place it on top of each bagel half.

With your hands, rip up 1-2 basil leaves and scatter them on the top of each bagel half.

Serve immediately.