Put the tomato, chillies, and 2 tablespoons water into a blender and process until smooth. Strain into a bowl, taste the sauce, and add salt if necessary.
Heat 1 tablespoon oil in a frying pan. Pour in the sauce and simmer for 10-15 minutes until it thickens.
Divide 1 teaspoon oil between 4 individual terracotta pots and heat over a low heat for 5 minutes, until translucent.
Crack 2 eggs into each pot, sprinkle with the chopped spring onion, and cook until the whites are just set. Season with salt.
Serve immediately in the pots, covered with the sauce and a spoonful of yoghurt.
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Whilst this recipe calls for terracotta pots to complete that earthy taste, if you don't have these, any flameproof ramekin will work. 
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