• 1 tbsp olive oil
  • 2 onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • 3 cans of chopped tomatoes
  • 1 tsp sugar
  • 4 eggs


  1. Heat the oil in a frying pan that has a lid (if you don’t have one you can use foil or a large plate to cover the pan)
  2. Gently fry the onions, chilli and garlic for about 5 minutes until soft.
  3. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
  4. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
  5. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Serve with crusty bread.

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