Wash and clean all the vegetables.

Grate the tomatoes and garlic into a bowl using a grater.

Chop the green onion and pepper on a cutting board, then add them to the bowl.

Turn the stove to high heat, place a skillet on top, and add enough olive oil to cover the bottom of the pan.

Add salt, black pepper, oregano, and mint to the bowl to taste. Be careful with the amounts; you can always add more later after tasting.

Add the tomato puree and water to the bowl and mix well.

Once the oil is hot, carefully pour the contents of the bowl into the skillet. Pour it all in at once, but do so carefully as water can react with hot oil.

Bring to a boil, then reduce the heat to medium. Cover and cook until most of the liquid has evaporated. Stir the sauce often because of the solids. Taste and adjust salt and pepper as needed.

When the sauce is ready, crack the eggs into the skillet, spacing them apart.

Sprinkle a little salt and pepper over each egg for flavor, then cover with a lid.

Cook for 5-7 minutes, until the whites are set but the yolks are still runny. Carefully remove the eggs so the yolks don't break, then increase the heat to high to thicken the sauce completely.

Let cool slightly and serve in a deep plate, preferably with the eggs on top. This dish is perfect with fresh or toasted bread.

Enjoy!