Jim was very hesitant when he saw the photo in the cookbook.  Eggs over-easy with bacon is his only concept.  I said that it was not breakfast but dinner.  After dinner he admitted he liked it, but what he really liked is it only took one pan.

Ingredients:

1/4 C EVOO

1 small onion

1 C canned whole plum tomatoes

4 large eggs

Kosher salt and black pepper

Directions:

1. Warm the oil in a medium-sized nonstick frying pan over medium heat.  Add the onion and cook until soft, about 3 minutes.  
2. Add the tomatoes, crushing them with your hand or the back of a slotted spoon.  Cook until the tomatoes have sweetened, about 20 minutes, stirring occasionally.  
3. Gently break the eggs into the pan and cover.  Cook until the whites are opaque and the yolks are moderately firm, about 5 minutes.  
4. Serve immediately, seasoned with salt and pepper to taste.  (I served it with Italian bread that I toasted with garlic butter.)

This serves 4. I can see halving or quartering it, but not sure you could successively raise the servings.  If you reduce it to make the servings less, make the tomato sauce ahead and divide in 1/2  or 4th’s and freeze what you don’t use that night.  It will last forever and be ready when you are for a fast dinner.