Heat a frying pan.
Add the olive oil and the garlic cloves.
Saute for a couple of minutes until the olive oil is nicely flavored.
Add the sweet green peppers and saute for another minute.
Pour in the pureed tomatoes. Sprinkle some salt and a pinch of sugar.
Bring to the boil and simmer for 25-30 minutes, until the tomato sauce gets thick.
Break the eggs into the pulpy sauce. Sprinkle some salt over the eggs.
Cover the pan and cook the eggs over medium-low heat for about 10-12 minutes, until they get set. Keep them juicy and don’t overcook them!
Uncover the pan and spoon some sauce on top of the eggs.
Sprinkle some freshly ground pepper and taste the sauce.
Serve at once! Enjoy!