Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, stir together all-purpose flour and salt.

Combine the activated yeast mixture and olive oil with the dry ingredients. Mix until a shaggy dough forms.

On a floured surface, knead the dough for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 30-40 minutes until doubled in size.

While the dough rises, heat a skillet over medium heat, add butter, and sauté minced garlic until fragrant.

Add diced tomatoes to the skillet and cook for 3-4 minutes. Season with salt and pepper.

Punch down the risen dough and roll it out to about 1/2 inch thick.

Transfer dough to a baking sheet lined with parchment paper. Preheat the oven to 400°F (200°C).

Make small wells in the dough, crack eggs into the wells, and spoon the sautéed tomatoes around the eggs.

Bake for 15-20 minutes until eggs are set and edges are golden brown.

Remove from oven, garnish with fresh basil or parsley, and season to taste. Serve warm.