- 2 cloves garlic, finely sliced
- 2 T olive oil
- 400 g tomato purée
- 1/2 t sugar
- 1/4 cup fresh basil or flat-leaf parsley
- 6 large free range eggs
- 100 g cheddar cheese, grated
Preheat oven to 220°C
Grease a ceramic baking dish with olive oil. Fry garlic in olive oil over a medium heat. Add tomato and simmer.
Stir in sugar and basil or parsley. Simmer for 10 minutes, or until thick.
Crack the eggs into the baking dish and bake for 2-3 minutes.
Pour over the tomato sauce, sprinkle with cheddar cheese. Bake for a further 5 minutes, or until cheese is melted.
"It takes minimal effort to turn a staple ingredient into something quite special. This dish is simple yet very versatile. It's my family's Sunday morning favourite." Marianne Zeeman, Centurion.