Ingredients
2 tbsp olive oil
1 brown onion
finely sliced
3 cloves garlic
finely chopped
1 tsp caraway seeds
½ tsp ground coriander
½ tsp chilli flakes
400g chopped tomatoes
1 tin
1 cup ripe cherry tomatoes
1 egg
per person
1 tbsp parsley
finely chopped
sourdough bread
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 frying pan
Instructions
- Bring a frying pan to medium heat, add the olive oil and cook the onions for about 5 minutes, or until soft.
- Add the garlic and spices and cook for another minute or two.
- Pour in the tomatoes, tinned and fresh, and cook for about 10 minutes on a gentle simmer.
- In another pan, fry the eggs sunny-side-up.
- Serve each person a good spoonful of the tomatoes, topped with the egg and place a big plate of bread slices with good butter in the centre of the table.
Notes
Variation
I add lots of chili and a squeeze of lemon juice to mine, and if it’s handy, half an avocado, too.
