Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs Ingredients: 1 tbsp olive oil 2 red onions, chopped 1 red chilli, deseeded and finely chopped 1 garlic clove, sliced small bunch coriander, stalks and leaves chopped separately 2 400g cans cherry tomatoes 1 tsp caster sugar 4 eggs Method: 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. 2. 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. Source: Good Food