Chop your garlic pretty fine and heat in warm oil over a heavy bottom frying pan until the garlic is sizzling gently but not colouring.
Before it browns, add the tommies. Salt generously, and simmer for about an hour or more, covered. If you want to reduce it quicker, cook with the lid off, but be prepared to add a splash of water if it gets too 'jammy' or starts sticking.
When your sauce is done, crack your eggs into it and cover until they're cooked.