1tsprapadura sugar(brown sugar if you don’t have it)
1/2tspGood quality salt
Avocado and feta(optional)
Preheat oven to 180 degrees.
Warm olive oil in a pan over moderate heat. Add onion, garlic and bacon and cook gently (don’t burn the garlic!)
Once cooked add tomatoes and passata. Get it bubbling away and then add salt, sugar, herbs and ACV.
Let it reduce slightly (maybe four-five minutes on the stove) then transfer to an oven proof dish – I used a square ceramic dish.
Make little holes for the eggs, drop them in and pop in the oven for around 10-15 minutes or until the eggs are cooked to your liking.
Add avocado and feta over the top if you like – you could add anything! Leftover chicken and haloumi would be amazing. Serve it on a bed of baby spinach and a side of crusty sourdough. Options are endless… Change herbs to change the flavour.
Enjoy, and post your favourite variations in the comments below…