Gently beat the eggs (secret is to barely beat them) add 3 generous tablespoons of our Italian tomato sauce to the eggs, along with the olive brine and mix though lightly.
Add olive oil to the pan and when hot add the egg mixture. Cook slowly, tipping the pan to ensure even cooking. When the eggs are just set scatter the cheese and olives over the top and place under the grill for a few seconds until the top sets.
Do not overcook; err on the side of under cooking as eggs will keep cooking when removed from the oven.
Top with finely chopped parsley, chives, spinach or torn basil – whatever you have on hand.
Serve with crusty fresh bread and a garden salad.