Ingredients

 

  • 1 tblsp olive oil
  • 1 small onion
  • 1 clove of garlic
  • 1 red chilli
  • 1 x 400g tinned tomatoes
  • 2 tblsp folláin tomato relish
  • salt
  • pepper
  • 4 free-range eggs
  • fresh coriander
  • guacamole and fresh limes to serve

Method

  1. Start by heating the oil in a frying pan over a medium to high heat. Finely dice the onion, garlic and chilli.
  2. Fry the onion for 3 minutes until starting to soften. Add the garlic and chilli and cook for a further 2 minutes, stirring constantly.
  3. Add the tinned tomatoes and the Folláin Tomato Relish, stirring well. Add a pinch of salt and pepper, tasting it to check the seasoning. Simmer for 15 minutes, until the sauce is thickened and glossy.
  4. Pre-heat the oven to 200C/180C fan/Gas Mark 6.
  5. After 15 minutes, transfer the sauce to a small baking dish. With a wooden spoon, make space in the sauce for the eggs. Crack the eggs into the space and place into the oven.
  6. Cook for 12 to 15 minutes, until the eggs have set.
  7. Once cooked, serve the eggs in the baking dish sprinkled with freshly chopped coriander and some guacamole and slices of lime on the side.

Recipe couresty of Folláin