Cut the tomatoes in small pieces. Heat some tablespoons of extra virgin olive oil in a large pan and add two cloves of garlic. When the garlic gets golden, add the tomatoes, season with salt and let cook stirring frequently for at least 10 minutes. Remove now the garlic.
When the tomatoes are soft and become a thick sauce, it’s the moment to deal with the eggs. Separate the yolk and the white of the eggs. Save the yolks for later. Pour the whites into the tomato sauce and stir quickly to mix. Cover the pan and let thicken.
When the egg whites are cooked throughly, put gently the egg yolks in the pan and cook to get them as done as you like them: for me 30 seconds with the lid are enough. Season with salt and pepper and some basil leaves and eat warm, with a good slice of bread.