Source:  It's an old Italian recipe that has been handed down to many people and probably may appear in many cookbooks. This one recipe is as I remember my mother making them.

The only thing unique about it is that we enjoyed it very much whenever my mother made it.

1	tbsp	Olive oil
3		Cloves garlic, chopped
16	oz	Tomato puree or chopped tomato
1	tsp	Dried or fresh basil
4		Eggs
		Salt & pepper to taste

• Heat oil in a skillet, then add garlic and cook them until they begin to turn golden brown.
• Add the basil and tomato and simmer 4 to 5 minutes.
• Carefully break each egg into the simmering tomatoes. Add the salt and pepper, cover the skillet and let cook 5 to 7 minutes or until the eggs are set.
• Serve the eggs in soup bowls with plenty of Italian bread to dip into the tomato broth.