Crusty bread would be perfectly suitable for sopping up oozing egg yolk and leftover sauce!

Serves: 4 Preparation time: 5′ Cooks in: 15′ Ready in: 20′

6-8 free-range medium eggs
4 tbsp tomato puree
2 garlic cloves, crushed
¾ cup extra-virgin olive oil
1 tsp sugar
2 level tsp sweet or hot paprika or chili flakes
1 tsp fresh or dried oregano, finely chopped
fresh parsley, finely chopped
salt, freshly ground black pepper


Step 1
In a large non-stick frying pan until the skins have shriveled and just split. Add tomato puree, paprika and garlic and stir for 20 seconds. Add ¾ cup of water, add salt and sugar, stirring. Reduce heat, cover with lid and simmer until sauce thickens, for 5-10 minutes.

Step 2
Make holes in the sauce and break in the eggs. Season with a little salt and cover pan with lid until egg whites are cooked and yolks are just set. Remove pan from heat.

Step 3
Sprinkle with oregano and parsley and serve hot directly from the pan with crusty bread!