Heat oil in a large skillet and add onion and garlic. Sauté until cooked but not browned.
Add tomatoes and chopped aji. Bring to a boil and cook approximately 8 – 10 minutes.
Add a few drops of Tabasco and blended aji to taste. Season with salt and pepper.
Make 8 holes in the tomato mixture with the back of a spoon and drop 1 egg in each one.
Cover skillet, lower heat and continue cooking until egg whites are cooked and yolks are still soft. Correct seasoning.
Serve 2 eggs in each plate and cover with sauce.
Serve with toasts or Mexican tortillas.