Heat a 10-inch cast iron skillet over medium heat.
Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color on them.
Add garlic and saute for a minute more. Add tomatoes, rosemary, salt and pepper.
Reduce heat to low and cook for 10 more minutes.
Make 6 gaps in the pepper tomato mixture and carefully break an egg in each gap.
Sprinkle eggs with salt and pepper and cover the skillet with a lid. Cook on very gentle heat for 10-12 minutes or until eggs are set.
Sprinkle with basil and serve alongside a crusty whole grain bread.