Add the tomatoes and a tin of water and break up the tomatoes with the back of a spoon and simmer for another 10 minutes until the mixture is a soft thick stew.
Either serve the stew into individual pots or keep in the pan.
Crack the eggs over the top and place under a grill for 4-5 minutes or just cover the pan on the stove and steam until eggs are just set - they need to be runny so that when you dunk your break into it, it seeps into the rest of the stew.
Serve while piping hot with bread and olive oil!
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/05/26/e-is-for-eggs/