Tasty Tomato Fried Eggs - cooking recipe

Ingredients

2 tablespoons good quality extra virgin olive oil
1 fat garlic clove, peeled and smashed
1 (400 g) can diced tomatoes with juice
sea salt
freshly cracked black pepper
2 leaves fresh basil, torn up or 1/2 teaspoon dried basil
2 large eggs

Preparation

Heat a non-stick frying pan over medium heat until hot.
Pour in the olive oil and heat that until it just starts to shimmer.
Add the garlic and saute just until it begins to be fragrant.
Pour in the tinned tomatoes.
Season with salt and pepper and throw in the basil leaves.
Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.