• 1 tbsp olive oil
• 2 red onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• small bunch coriander chopped
• 2 jar Sunny Rougaille
• 1 tsp sugar
• 4 eggs


1. Heat the oil in a frying pan, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the Sunny Rougaille and sugar, then bubble for 8-10 mins until thick.

2. 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 coriander leaves and serve with crusty bread.