Tomato Bake

1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
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.

PER SERVING

340 kcalories, protein 21g, carbohydrate 21g, fat 20 g, saturated fat 5g, fibre 0g, sugar 17g, salt 1.25 g

Recipe from Good Food magazine, October 2008.