• 1 tbs Olive Oil
  • 2 chopped Red Onions
  • 1 finely chopped Red Chilli
  • 1 clove Garlic
  • Chopped Coriander
  • 800g Cherry Tomatoes
  • 1 tbs Caster Sugar
  • 4 Eggs
  • Spinkling Feta


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.

Using 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 bread.