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Spicy Tomato Breakfast Eggs
- tbsp olive oil
- 2 red onions, chopped
- 1/4 tsp red chilli flakes
- 2 jalapenos, finely chopped
- 1 garlic clove, sliced
- 2 x 400g cans tomatoes
- 1 tsp brown sugar
- 4 eggs
- Small bunch basil, roughly chopped
- 50g Pecorino, shavings
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Heat the oil in a frying pan that has a lid, then soften the onions, jalapenos and garlic for 5 mins. Stir in the tomatoes, red chilli flakes and sugar, then bubble for 8-10 mins until thick.
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Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the basil leaves and pecorino. Serve with crusty ciabatta and a glass of freshly squeezed orange juice.
