5 min
Prep
20 min
Cook
2
Serves
340 kcal
Calories
21g
Protein
21g
Carbs
20g
Fat
Ingredients
Other
olive oil1 tbsp
red onions chopped2 pieces
red chilli deseeded and finely chopped1 pieces
garlic clove sliced1 pieces
small bunch coriander stalks and leaves chopped separately1 pieces
cherry tomatoes2 cans
caster sugar1 tsp
eggs4 pieces
Method
01
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.
02
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.