Heat the Extra-Virgin Olive Oil (2 tablespoon) in a medium frying pan over medium heat. Add Onion (1/2 cup) and sauté until lightly brown, about 3 minutes. Drain off excess oil and add Cooked Bacon (2 slice).
Add Tomato (3) and simmer, stirring occasionally, until they have released their juices, about 4 to 5 minutes.
Make 4 wells in the tomato mixture with a spoon and crack the Egg (4) into each well.
Add a grind or two of Freshly Ground Black Pepper (to taste). Cover the pan with a glass lid, and simmer until egg whites are firm and yolks are starting to set, about 2 minutes.
Remove the lid, sprinkle with Shredded Italian Blend Cheese (1/2 cup) and cover again to melt.
Sprinkle with Fresh Basil (1/4 cup) and scoop onto individual plates. Optionally, serve with good quality sliced rustic toast.