1: Heat two tablespoons of garlic-flavored oil in a pan.
2: After a couple of minutes, add the passata di pomodoro and the concentrated tomato.
3: Stir well and cook the sauce for about ten minutes, seasoning with salt and pepper if desired.
4: Make four wells directly in the sauce and crack the eggs into each well.
5: Cover with a slightly damp lid to prevent the egg whites from becoming rubbery.
6: Cook until the egg whites are set and slightly merged with the sauce.
7: Serve hot, accompanied by plenty of bread.
