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1
Place the tomatoes in a food processor and puree, them, skins and all.
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2
Add the garlic, basil, 2 tablespoons extra virgin olive oil, salt and pepper to taste and pulse to combine.
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3
Place in a large skillet over low heat and cook, covered, for 20 to 25 minutes, or until the sauce is thick and pulpy.
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4
Meanwhile, wash and scrub the potatoes very well and pat dry.
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5
Using a sharp potato peeler, peel off the skin in spirals.
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6
Place the skins in a bowl filled with ice water for 15 to 20 minutes.
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7
Drain and blot dry on paper towels.
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8
Save the potatoes for another use.
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9
Fill another heavy skillet with olive oil to reach a 1/2 inch up the sides.
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10
Heat the oil over high heat to 375F.
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11
To test, drop a small piece of the potato skin into the hot oil; if it sizzles, the oil is ready.
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12
Carefully break the eggs into the tomato sauce.
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13
Cook over low heat until the eggs set in the sauce, about 7 to 8 minutes.
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14
While the eggs cook, place the potato skins in the hot oil and fry them; it wont take more than a minute or so.
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15
Remove, drain the skins on paper towels, and place in a bowl.
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16
Sprinkle with kosher salt to taste, oregano, and grated cheese.
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17
Using a large spoon, carefully remove the eggs from the skillet and place on 2 serving plates.
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18
Divide the potato skins between the two plates and serve, with the sauce spooned on top.
