Ingredients
- 4 medium-sized eggs
- 400g canned whole peeled tomatoes
- ½ onion, finely chopped
- extra virgin olive oil, as needed
- salt and black pepper, to taste
- 1 pinch sugar
Directions
Step 1
Heat a wide frying pan, drizzle with oil and gently fry the chopped onion until soft and translucent. Add the canned whole peeled tomatoes, season with a pinch of salt and sugar to balance the acidity of the tomatoes, and some black pepper. simmer gently for 10/15 minutes.
Step 2
Make 4 wells in the tomato sauce and crack the eggs into them. Cook the eggs between 7 and 12 minutes, depending on how you like the egg yolks cooked, the eggs are done when the whites are cooked. Sprinkle the eggs with salt, pepper and chopped parsley. Serve the dish piping hot with plenty of fresh sourdough bread.
