This dish is designed to be a slight twist on the original to bring out more flavour from the ingredients, it’s also designed to be the winter edition using tinned tomatoes
Ingredients:
1 Onion
1 400G Tin of peeled chopped tomatoes (whole ones are ok)
40g butter 40ml olive oil
4 Eggs
Bunch of parsley
7g sugar
2g salt
Bread for toasting
Equipment: Wide shallow frying pan (with lid is best)
Method:
Chop and fry onions in olive oil, add butter
Add salt
Add sugar
Fry till caramelised (a little brown)
Add tomatoes
Put on lid and simmer 2 mins (low heat)
Stir up and make dents where the eggs should go
Drop eggs in from a medium height so they impact and go deeper into the tomatoes
Cover with lid and turn heat up to medium
Put bread into toaster
You want to make it so that the yolks are still runny — depends on altitude
Chop parsley and sprinkle on top
Serve, enjoy!
