This is a good option for when your precious heirloom tomatoes get a little smushed no matter how careful you are. Slice them up and cook them down in olive oil with minced garlic. Take any juices and whisk them with eggs. When the tomatoes are good and saucy, add the eggs and cook over low heat until barely done. Add so many basil leaves (here, teeny tiny bush basil) and salt and pepper. Serve atop a pestoed piece of fried sourdough.