1 tbs Olive Oil
2 chopped Red Onions
1 finely chopped Red Chilli
1 clove Garlic
Chopped Coriander
800g Cherry Tomatoes
1 tbs Caster Sugar
4 Eggs
Spinkling Feta


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.

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