My momma came over tonight and made this dish. My brother is once again deployed overseas...this time to Afghanistan. He came home for his leave a few weeks ago and made this dish for my momma...she came and taught me it.. NOW..mind you I'm a big MEAT person...I am not a person who will be satisfied with a non-meat type dinner..its just not me..so for me..I didnt care for this..but..it IS a great way to use up your tomatoes from your garden and your eggs!!! Here is what you need: Olive oil eggs 2 jalapeno peppers (NO, I used 2 large ones and had NO spice-- but adjust for your taste) (we minced them..) tomatoes (diced) garlic dried basil dried oregano to make: Take olive oil & sautee' the jalapeno & minced garlic. Then add in fresh diced tomatoes..simmer until the tomatoes break down slightly. Then add in your eggs; on top of the tomatoes (as they are still simmering), slightly break the egg yolk..(DO NOT MIX!!!) one at a time. Put lid on it. Let cook til eggs are done. Uncover & add dried basil/oregano To eat it like a traditional Afghani family, put the pan/pot in the middle of the table. Everyone eats out of the pan. Take your hearty bread pieces, smush it thin with your fingers: Use the bread as a scoop, Then eat! ENJOY!