Heat the oil in a non-stick frying pan, then add the zucchini/courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic oil, then cook for a few mins more.
Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with gluten free bread.