Ingredients

Method

• 1 T olive oil
• 1 onion, chopped
• 1/2 t ground coriander
• 1/2 t ground cumin
• 1/2 t chilli flakes (optional)
• 1 x 400 g tin of chopped tomatoes
• 4 free-range eggs

Method

Ingredients

Preheat the oven to 180°C . Heat the olive oil and sauté the chopped onion until slightly brown, then add the ground coriander, ground cumin and chilli flakes.

Cook for a further 2 minutes, then add the tomatoes. Simmer for 20 minutes.

Fill individual cups or small bowls with the tomato sauce and carefully top with a free-range egg. Bake for 5 minutes, or until the egg is cooked, but the yolk soft.

Serve with toasted ciabatta.

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