Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
Simmer on low to medium heat, with lid on, for approximately 5 minutes.
Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
Season with salt, to taste. Add basil leaves at the very end.
Recipe courtesy of David Rocco