- 4 T olive oil
- 1 T butter
- 1 red onion, roughly chopped
- 400 g Rosa tomatoes, halved
- 1 t smoked paprika
- 2 garlic cloves
- 2 T tomato paste
- 4 T red wine vinegar
- Sea salt and freshly ground black pepper, to taste
- 4 free-range eggs
Preheat the grill. Heat 2 T olive oil and the butter in an ovenproof pan over a medium heat. Add the onion, tomatoes, paprika and garlic and cook until the tomatoes begin to break down and the garlic is cooked.
Add the tomato paste and red wine vinegar, stir and place under the grill for 5 minutes, allowing the tomatoes to char slightly. Remove from the oven and season to taste.
Heat the remaining olive oil over a high heat. Fry the eggs in the oil until the edges begin to crisp, but the yolks are still slightly runny. Top the baked tomato sauce with the fried eggs and season to taste before serving.
Cook’s note: Serve with avocado to add creaminess and bulk up the dish, or add pitted green olives.
First published in the May 2014 issue of TASTE magazine.