- 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
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.