Instructions

1. 1

   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.

   
   

2. 2

   Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.

   
   

3. 3

   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 and cook over a low heat for 6-8 mins, until the eggs are done to your liking.

   
   

4. 4

   Scatter with the coriander leaves and serve with crusty bread.

   
   

5. 5

   Tip: Can be frozen for 1 month.

   
   

Ingredients

• 4 Extra Large Free Range Eggs
• 1 tbsp Olive Oil
• 2 Red Onions (chopped)
• 1 Garlic Clove
• 1 small bunch Coriander
• 2 cans Tinned Cherry Tomatoes
• 1 tbsp Caster Sugar
• 1 Red Chilli (deseeded)
• 4 Crusty Rolls

Serves 2

Total time required 25 mins

• Preparation time: 5 mins
• Cooking time: 20 mins