Also known by another name, Eggs in Purgatory, this dish is so wonderful it can be enjoyed for any meal – breakfast, lunch or dinner! The wonderfully savoury tomato sauce provides the perfect blanket in which to cook the eggs. And then, served with delicious, fresh, crunch bread, what more can you ask for?
1 large onion, diced
1 tbs canola oil
1 900ml can crushed tomatoes
1 tbs garlic, chopped
2 tbs paprika (best if Hungarian paprika or smoked paprika)
1 tbs savory
1 tbs thyme
1 tbs basil
3 bay leaves
1/2 tsp chipotle
1/2 tsp sugar (or honey)
1 small loaf fresh bread – like sourdough
Salt and pepper to taste
In a large skillet, saute the onions with the canola oil until translucent. Season with salt and pepper. Add the tomatoes, garlic, paprika, savory, thyme, basil, bay leaves, chipotle and sugar (the sugar is to remove the tin taste from the canned tomatoes). Simmer on medium heat until the mixture thickens and reduced by about one third.
Make an indentation in the tomato sauce and gently place an egg in. Repeat this with the remaining eggs in a circle around the pan, with the last one in the middle. Cover the pan and cook for 5-10 mins (depending on how you want your eggs done).
Serve with some toasted fresh bread. My favourite is sourdough – the fresher the better – but any loaf of fresh bread will work.