Slice the tomatoes and place them in a large sheet pan. Add the big chunks of onion and the garlic cloves. Drizzle with olive oil and sprinkle some salt and black pepper.
Bake the tomatoes for 20-25 minutes.
Let cool slightly, then squeeze out the garlic to remove the peel. Transfer everything to a blender and blend until you get a smooth sauce.
Add the sauce to a skillet or large pan, then add the 4 eggs on top of the sauce. Turn on the heat to medium and cover with a lid.
Cook for about 5-7 minutes or until the egg whites are cooked through but the yolks are still runny.