For 10 minutes, cook the tomatoes in 2 tablespoons of olive oil in a small frying pan.
Season with salt, pepper and oregano, break the eggs and mix, taking care not to break the egg yolks.
Add another pinch of salt and pepper and keep over the heat until the whites have set.
Serve nice and hot with sprigs of fresh basil.
NOTES: You could add some garlic if you are a fan!!!
