Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat.
2. Add the minced garlic to the skillet, stirring frequently. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
3. Add the diced tomatoes to the skillet. Cook for about 3-4 minutes until the tomatoes soften and release their juices, stirring occasionally.
4. Create four small wells in the tomato mixture using a spoon. Carefully crack an egg into each well, ensuring not to break the yolk.
5. Cover the skillet with a lid and let the eggs cook for about 4-5 minutes until they reach your preferred level of doneness.
6. Season the dish with sea salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
7. Sprinkle the torn fresh basil leaves over the top of the dish just before serving to maintain their vibrant color and flavor.
8. Serve the dish hot, ideally with a side of crusty bread to mop up the delicious juices. Enjoy your taste of Tuscany!