Eggs cooked in a spicy, meaty tomato sauce and piled on toasted sourdough
2 tbsp olive oil
1 large white onion, very finely sliced
2 garlic cloves, finely sliced
100g sobrasada or nduja
2 x 400g tins of tomatoes
4 large free range eggs
A bunch of coriander
A bunch of parsley
Sourdough, toasted, to serve
Heat the oil in a large frying pan and fry the onions until soft, but not starting to colour. Once softened, add half the sobrasada or nduja and break up gently with a wooden spoon. Fry for 2 mins, then add the tomatoes and allow to simmer for 10-15 mins.
Once the tomatoes have thickened, make 4 wells in the sauce and carefully break the eggs into each. Using your fingers, break up the remaining sobrasada or nduja and fleck over the eggs. Cover the pan and allow the eggs to cook for 5 mins.
Scatter the fresh herbs over the top and serve on toasted sourdough.
Recipe: Dhruv Baker