3 tbsp oil
1 garlic clove, crushed
1 cup peeled tomatoes
4 eggs
some basil and/or marjoram

Stir fry garlic until golden, then add peeled, coarsely chopped tomatoes. Cook over high fire for 15 minutes.
Add eggs at once and herbs; lower the fire and cook for about 4 minutes, stirring continuously so that eggs do not stick to the pan.
Serve hot with toast.