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400g can chopped tomatoes
1 tbsp extra virgin olive oil
1 garlic clove
½ tsp fine salt
1 half ciabatta
4 British Blacktail Medium Free Range Eggs
3 tbsp grated or shaved Parmigiano Reggiano
Basil leaves, to serve
Preheat the oven to 200°C, gas mark 6. In a small blender whizz the tomatoes, oil, garlic and salt until smooth. Tip into a large frying or sauté pan and bring to a simmer over a medium heat, then cook gently for 8 minutes.
Put the ciabatta in the oven for 8-10 minutes to heat up. Meanwhile, using a spoon make 4 indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each one, cover the pan (with a lid or a sheet of foil) and cook over a low heat for 4-5 minutes until the whites are just set and the yolks still soft. Set aside off the heat for a minute.
Grind a little black pepper over the eggs then scatter with the Parmigiano Reggiano and basil. Serve with the sliced ciabatta alongside.
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