Serves: 2

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 1 red chilli, finely chopped (or two if you like chilli heat)

• 1 crushed garlic clove

• 1 large beef tomato (approx. 300g) chopped

• A handful of Piccolo tomatoes

• 1 tsp red wine vinegar

• Salt & pepper

• A pinch of sugar

• 2 free-range eggs

• 1 tbsp breadcrumbs

• Fresh coriander to serve

Method

1. Heat the oven to 190°C.

2. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened.

3. Add the chillies and garlic clove and cook for 1 minute.

4. Add the chopped tomatoes and Piccolo tomatoes, then cook for 15-20 minutes.  Add the red wine vinegar, salt, pepper and a pinch of sugar.

5. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs. 

6. Scatter with a few fresh coriander leaves and serve.

Credit: www.thetomatostall.co.uk