It’s so easy, and you can serve it directly from the cooking pan! :)

• Bring a stainless steel or nonstick pan up to medium temp, then add in enough olive oil to coat the pan
• Crank some fresh cracked pepper into the pan and fry for a minute or two
• Dice 1/4 onion and cook it until it’s translucent
• Dice 1/2 a pepper and cook until it’s softening
• Quarter 2 tomatoes and add them to the pan.
• Once they become soft, pull the skins off your tomatoes with tongs and mash the remaining flesh into a pulp
• Toss in oregano and salt to taste.
• Cook until things go from runny water to jammy sauce, about 5 minutes
• Make divot in the sauce and crack an egg into each void, salting the eggs for taste
• For set tops, cook the eggs covered for 3 minutes or so
• Remove from heat when eggs are about halfway to your desired texture
• Serve with parsley garnish and enjoy!