- 4 eggs
- 1tbsp olive oil
- 2 red onions chopped
- 1 red chili deseeded and finely chopped
- 1 garlic clove sliced
- 1 small bunch coriander chopped
- 800g cherry tomatoes
- 1tsp caster sugar
- Heat the oil in a frying pan that has a lid, then soften the onions, chili, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 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 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.