1 small clove garlic, peeled and chopped
1⁄4 teaspoon dried chilli flakes
1 tsp fresh oregano, finely chopped
400g can chopped tomatoes
2 slices sourdough bread, grilled
Sauté the garlic in the oil until fragrant, then add the chilli flakes, oregano and tomatoes and simmer until the butter has melted. Season well.
Crack in the eggs. The sauce must be hot enough to cook them. Simmer until the eggs start to set, then place in a preheated 180C (350F) oven for five minutes until the whites are solid but the yolks are still runny.
Serve with grilled sourdough and parsley salad made with parsley, chives, dill, lemon, olive oil and salt.