WHB #50, the Recipe

This week-end I’m hosting Week-end Herb Blogging, normally hosted by Kalyn, but sometime on the road around the world!
And I’m thrilled about it for many reasons!
First of all, all the new blogs I will discover doing the recap.
Secondly, I had to get out of my usual laziness and finally post again a little entry in English, and about a specific argument. And that’s good: I could not procrastinate, and the less I procrastinate the more I do (and many thanks to Kalyn to keep me in her list of contributors, even if I was such a bad participant!!!)!
And last, but not least, I had a little tiny problem with my balcony… July was a very hot month here in Milan, and my balcony is under the sun form 9 am to 5 pm… Sometime I forgot to water the plants twice a day (maybe sometimes even once a day…)… So you can imagine what happened to all my lovely herbs… To make a long story short, let’s say that from the original batch, only thyme survived… My mom bought me a new rosemary, but the rest is gone…
Sad story, I know… I didn’t yet sort out if it was a global suicide or just my stupidity… Maybe the former…
But let’s get back to the recipe!
Pappa col pomodoro, or, my reach tomato soup, Italian version. More precisely, this one is the version of my friend Giuseppa!
If you use good quality canned tomatoes, it is one of the easiest and more versatile dish of all! But you can use your own salsa, or directly fresh tomatoes. If using fresh ones, choose them ripe , blanch them until the skin cracks and remove the skin before putting them in the pan.

1 can of good quality tomatoes (I used Mutti, that is one of the best you can find in Italy)
2 fresh eggs
Extra virgin olive oil
Salt
Pepper
Thyme
A pinch of sugar

Put the oil into a frying pan, and as soon as it is hot, add the tomatoes. Stir and add sugar, salt, pepper and thyme. Let it cook for 15 minutes, stirring occasionally, then add the eggs, one at the time, and stir constantly, as doing scrambled eggs.
Serve hot on a thick slice of bread.