• 2 tablespoons extra-virgin olive oil
• 500 g (1 lb) peeled and seeded tomatoes, roughly chopped
• 2 garlic cloves, peeled and crushed
• 1 shallot or small onion, peeled and finely chopped
• salt
• pepper
• shredded basil, chopped tarragon or chives to taste
• 4 free-range eggs

Heat the olive oil in a sauté pan, or in an earthenware dish set on a heat-diffusing mat. Put in the tomatoes, garlic and shallot, cover, and cook for about 15 minutes. Uncover, and let much of the liquid evaporate for about 5 minutes.

Having cracked each egg into a saucer, slide them, one by one, into the tomato mixture. Cook for 3 to 4 minutes more, until the eggs are set.