Finely dice 2 onions 2 bell peppers 2 sticks of celery.
Cook the vegetables in a pot until lightly browned and softened add salt, pepper and a little olive oil.
Add 6 small tins of tomato passata or diced tomato and simmer for about 20 mins.
5 minutes before the end add 1 jar of petted olives, dried basil and origano and garlic powder and just a ½ teaspoon of chilli flakes and finally 2 table spoons of olive oil.
Put a generous amount of sauce in a flat frying pan cover the pan.
When the sauce starts to lightly boil make little coves in the sauce and gently break 1 egg into each cove.
Cover the pan with a lid and let simmer for 5 to 10 mins, depending how you like your eggs cooked.
Once cooked take off lid season with salt and pepper.
Serve with fresh bread.
The dish is ready.