For tomato sauce, in a large skillet heat 1 tbsp. of oil over medium heat. Add garlic. Cook and stir one minute. Stir in next 4 ingredients. Bring to boil and then reduce heat. Boil gently uncovered for 12 to 15 minutes or until tomato juices start to thicken, stirring and crushing tomatoes occasionally.

Break eggs into a bowl and slip into the tomato mixture. Simmer covered for 5 minutes or until egg whites are completed set and yolks start to thicken.

Before serving, drizzle with remaining 1 tbsp. oil and sprinkler with basil or oregano.