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Heat one tablespoon of oil in a pan, add the tomatoes, cover and cook for 10 minutes until they are soft. If your tomatoes are not so juicy, you can add a little bit of water to the pan.
Peel the skin of the tomatoes and mash them with a wooden fork or spoon. Add the garlic, oregano, season with salt and pepper and give it a mix.
Crack the eggs on top of the sauce, season with a pinch of salt, cover and cook until they are set, about 8-10 minutes.
Season the top with more black pepper and add fresh parsley (or any herb that you like). Enjoy!