4tbsp Canola oil
4 large Cloves garlic, sliced thinly
5 large Tomato on vine(diced up) or 1 can san marzano tomatoes(crushed but not blended)
1 large red pepper (small dice)
20ml vinegar(white wine or apple cider)
5ml balsamic vinegar
1tsp Sea salt, more to taste
1/3tsp Black pepper
1/4tsp Chilli flakes(more for extra kick: p)
1/4tsp Cumin (now this is me putting my flare to it)
1/4tsp Paprika (not necessary but would add a bit smokiness)
1 Sliced crusty bread (ciabatta, baguette, sourdough)
Sprinkle soft herbs (basil, parsley)
Large deep pan with a lid
Tray to heat bread
1Start by adding some oil in the large pan, Keep heat medium and start sweating onions with all the salt until they are soft (~5mins); adding salt early helps pull moisture from onions developing that flavour, Add all the garlic and cook for another 5 mins, turning down the heat if necessary
2Add all the tomatoes with spices and vinegar, simmer for 10 mins, add red peppers and check seasoning. Give it a nice stir
3Now is Fun part: Crack your eggs in sets of two in opposite corners (sprinkle more salt and pepper on top). Keep you stove and low heat and cover with lid; No peaking for 8 mins and then check your eggs, add more time depending on how well you like your eggs!
4While thats cooking heat up your bread in the oven with olive oil drizzle on top
5Finish with herbs, olive oil and cheese!
6I love serving this with some roasted potatoes and lamb merguez sausage!
Additional Notes: The eggs take a while to cook but can easily get over cooked so keep a close eye once the egg-whites look done !