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