·        2 Eggs

·        ¼ cup Onions Julienne

·        1 Clove of Garlic sliced thinly

·        2 tbsp Diced Tomatoes

·        2 tbsp Tomato Sauce

·        ½ Red Chili Pepper chopped

·        3 Leaves of Basil if available

·        1 tbsp EV Olive Oil

·        1 tsp Butter

·        Salt & Pepper

Preheat a skillet on medium heat and add
the oil, butter and then onions and garlic, add the basil leaf, the chili
pepper and fry for one or two minutes, stir well and cook until the onions are
translucent. Add the tomatoes and the tomato sauce and simmer for a minute,
season with salt and pepper and then crack the eggs into the sauce, place a lid
on it and simmer gently until the eggs are done to your liking.

Serve in the skillet or in a plate
accompanied by grilled crusty bread.