Braised Romano Beans With Soft-Cooked Eggs

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1 28-ounce can tomato puree

4 whole cloves garlic, peeled and lightly crushed

1/4 cup extra virgin olive oil + more for drizzling

1/2 cup water

3/4 pound Romano beans, fresh or frozen (see Note)

Kosher salt and ground black pepper, to taste

2 teaspoons dried oregano + extra for garnish

4 large eggs

Parmesan cheese, for garnish

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