I set an aluminum pot full of water to boil on the stove, and salt it to within an inch of its life. I heat about half a cup's worth of olive oil in a skillet over a medium-high flame and toss in five (or was that seven?) cloves of thinly sliced garlic. It turns golden-brown, and it smells great. Next, about three-quarters of a cup of julienned sundried tomatoes go in, along with a cup and a half of thawed frozen peas (wow, those Trader Joe's petite peas are really fantastic), some crumbled Greek oregano, and about 25 turns of the pepper mill. I let all the ingredients become one with the oil, and when everything is good and hot, I stir in two beaten eggs until they're just set.