Syrian Tomato And Eggs - cooking recipe

Ingredients

2 cloves garlic, minced
4 cups peeled seeded and chopped tomatoes (about 28 ounces)
1 -2 teaspoon sugar
6 large eggs, lightly beaten
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
white pepper or black pepper

Preparation

Heat the oil in a large skillet over medium heat.
Add the garlic and saute until lightly colored but not burnt.
Add the tomatoes and sugar, cover, and simmer until tender, about 15 minutes.
Stir in the eggs, oregano, salt, and pepper.
Cover and simmer until set, 3 to 5 minutes.
If desired, serve over toast.