Kathryn Danzey, Founder
Instructions
Step 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Step 2
Sink the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty sourdough bread or gluten free pasta.
Ingredients
- 1 tbsp olive oil
- 2 red onions chopped
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, sliced
- 1 small bunch coriander
- 800g tinned chopped tomato
- 4 eggs
Dietary info
Diabetic | Gluten Free | Low Calorie | Low Fat | Low Lactose | Low Salt | Vegetarian
