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For the Tomato Sauce:
  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely sliced
  • Chili flakes
  • 2 1/2 pounds tomatoes or 1 28-ounce can plum tomatoes, puréed with a hand blender
  • 1 1/2 chipotle in adobo, preferably just the sauce.
  • A pinch dried oregano
  • Salt
  • 2 large sprigs basil
For the Eggs:
  • For the Eggs: 2 eggs, left at room temperature for an hour
  • Basil chiffonade
  • Grated Parmesan
  • Olive oil, for drizzling
  • Maldon salt
  • 2 pieces grilled bread


Serves: 1


For the sauce, to a saucepot over medium heat, add olive oil, onions and garlic. Sweat for 10 minutes, until soft and tender.  Add chili flakes and cook for an additional 3 minutes. Add the tomatoes, adobo sauce, oregano and basil sprigs, and bring to a simmer. Simmer for 2 1/2 hours stirring frequently. Remove from heat, season with salt to taste.

Lightly poach eggs in simmering water.

In an ovenproof dish, spoon some of the tomato sauce, making a well in the center for the eggs. Season with a pinch of salt and top with some basil, parm and a drizzle of olive oil. Place in oven under the broiler until the sauce is bubbling and the top of the eggs are just set.

Serve with grilled bread alongside.