1 cup chopped tomato (Cherry tomatoes or large ones)
2 TBS olive oil (preferably garlic infused)
Generous dash of salt/pepper/spices of choice
Heat olive oil in a small pan. Add tomatoes and cook over medium, stirring frequently until they break down and some of the liquid has evaporated. Stir and cook for approximately 6 minutes. Add salt/pepper/garlic powder and stir well.
Crack eggs right into the tomato sauce. Cover with lid and let them poach in the tomato sauce for approximately 4-5 minutes until they have set.