- 1 tablespoon olive oil
- 1 small clove garlic, chopped finely
- 1 small onion, chopped finely
- ¼ teaspoon very lazy chili
- 1 x 400 grams can chopped tomatoes
- ½ teaspoon sea salt
- 1 large egg (or 2 eggs if needed)
- 2 teaspoons grated parmesan
- 2 slices bread
Heat the olive oil in a small pan, then add the finely chopped onion and fry it over a low heat until translucent. This should take about 10 minutes. Add the chili and garlic and stir in, cooking for a further minute.
Tip in the tin of tomatoes and stir in the salt, and let it come to the boil. Crack in the eggs and grate a little parmesan over the top. Let it bubble for 5 minutes so that the whites are set and the yolk still runny.
Remove from the heat, taste and add black pepper or a bit of chili powder if it’s not spicy enough, and serve with some really nice bread – toasted soda farls or Vogel’s barley & sunflower loaf are favourites.
NB it is possible to make this without onion and the parmesan, but I think it doesn’t taste quite as punchy without.
This serves 2, but can easily be scaled up.