I used to make this dish a lot during my tour in Malawi as a volunteer highschool math and science teacher (how's that for a mouthful of adjectives). You can read about some of my adventures on my friend Paul's blog, where I make an occasional cameo. Markets in Malawi were sometimes a little thin. At the time, it was the poorest country in the world next to Mozambique (which happend to be at war, so it was a little worse off). However, you were pretty much guranteed to find tomatoes and eggs at the market, and usually onions too. These are the fundamental components of this dish, so ... you guessed it ..., I made it whenever tomatoes, onions, and eggs were all I could get my mitts on.
In spite of its humble components, it's actually a great dish, and I'm glad that I dredged it out of the depths of my culinary memory. I tried to find something similar in my cookbook collection, but no dice (this is a well researched blog, despite its devil-may-care appearance). There was, however, a scrap torn from an old Fine Cooking (Oct/Nov 2002) with a Tuscan Poached Eggs recipe that fit the bill (it didn't tell me much, but at least yielded a few timings to make this memory experiment a little less risky). It also resonates with the whole Eat Italian phase I'm going through right now. (Although this is about to come to an abrupt end tomorrow when they pull two wisdom teeth out of my head -- I will then be in a Drink Smoothies phase, which will be WAY less fun.)
Serve up with bread, or rice, or just eat it like that if you want. A choice way to prepare eggs. You can do this in ramekins if you want to get fancy, or on a nice serving platter -- whatever.