(Serves 4)

4 tablespoons extravirgin olive oil
1 or 2 onions, peeled and thinly sliced
500g peeled and seeded tomatoes, roughly chopped
2 garlic cloves, peeled and crushed
2 or 3 red peppers, roasted, skinned and chopped
Gozo sea salt
Freshly ground black pepper
Shredded basil, mint or coriander, to taste
4 eggs

Heat the olive oil in a deep frying pan, or in an earthenware dish, set on a heat-diffusing mat. Put in the onion, tomatoes, garlic and peppers, cover partially, and cook until the vegetables are soft. Uncover, and let much of the liquid evaporate for about five minutes.

Having cracked the egg into a saucer, slide each, one by one, into the tomato mixture. Cook for three to four minutes more until the eggs are set.