Saute the onion in olive oil in a deep skillet over medium heat, until it’s just beginning to brown. Add the garlic and saute for another minute or so. Add the chile flakes, tomato sauce, water, butter, salt and pepper. Bring to a boil and then reduce the heat to a simmer. Partially cover the skillet and simmer for about 10 minutes.
Crack each egg into a small bowl and drop them into the tomato sauce one at a time. Cover the skillet and cook until the egg whites are set but the yolks are still runny. This will probably take between 5 and 8 minutes.
While the eggs are poaching, toast some bread over the campfire or on a camp stove toaster.