Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs.
Takes 25 minutes • Serves 2 (easily doubled)
– 1 tbsp olive oil.
– 2 red onions, chopped.
– 1 red chilli, seeded and finely chopped.
– 1 garlic clove, sliced.
– 1 small bunch of fresh coriander, stalks and leaves chopped separately.
– 2 × 400g cans cherry tomatoes.
– 1 tsp caster sugar.
– 4 eggs.
– crusty bread, to serve.
Step 1:Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes and sugar, then bubble for 8–10 minutes until thick.
Step 2:Using the back of a large spoon, make four dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6–8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.