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Ingredients
1 tbsp olive oil
2 onions red chopped
1 chilli red deseeded finely chopped
1 garlic clove sliced
1 small bunch coriander chopped
800 g cherry tomatoes canned
1 tsp caster sugar
4 eggs
Equipment
frying pan
Directions
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, 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.
