Crush 2 cloves of garlic.

Chop 1 pound of tomatoes after peeling.

Chop fresh mint leaves or flat-leaf parsley (2 tablespoons).

In a large skillet, heat 1 tablespoon of extra-virgin olive oil.

Add the crushed garlic to the hot oil.

Add the chopped tomatoes, 1 teaspoon of sugar, salt, and pepper to the skillet.

If desired, fry 1 chopped onion in 2 tablespoons of oil until golden before adding the garlic.

Cook the tomato sauce for 10 minutes, stirring occasionally.

Stir in the chopped mint or parsley.

Crack 4 eggs open and drop them whole into the tomato sauce.

Cook the eggs until they are set to your liking.

Optionally, stir the eggs a little for a creamy scramble.