Preheat the oven to 350 F (180 C) and heat up pan with oil on medium heat.
Combine the tomatoes, onion, garlic, basil and chili pepper in a bowl.
When the oil is ready, add the vegetables to the pan and stir.
Sprinkle salt and stir a bit more, then cover with a lid and cook for 7 minutes or until the vegetables are completely soft.
Remove the lid, add the tomato paste and water and stir well. Cook uncovered for another 5 minutes, stirring occasionally. Try to get a thicker texture by reducing the liquid in the pan.
Cut the top part of each loaf. Take a small glass and start pressing it down to flatten the soft, inner part of the bread, creating a bowl.
Pour the tomato sauce into each bread bowl, add 2-3 eggs, sprinkle salt and your favorite grated cheese.
Bake for 10-12 minutes (do 20 if you like your eggs entirely cooked through). Remove from the oven and garnish with a few bush basil leaves.