Everyone has their own recipe for tomato sauce, shaped by taste, influences and practice. This recipe works when there are no fresh tomatoes. The sauce is open to improvisation and can be adjusted according to the season. You can reduce the sauce for the ideal consistency.
- 1 large or two small red peppers
- 3 tbsp olive oil
- 500ml tomato sauce
- A pinch of chilli (optional)
- 4 large eggs
- Toast (rubbed with garlic, if you like)
- Peel, core and seed the pepper and cut into thin strips.
- In a large, deep frying pan, warm the olive oil over a medium-low flame, add the pepper and fry gently until soft
- Add the sauce and chilli, stir, lower the flame and simmer – stirring from time to time – for 10 minutes. Taste, adjust salt if necessary.
- Using a wooden spoon, make a crater in the sauce and quickly crack an egg into it. Repeat for the other three eggs.
- Cover the pan for 3 minutes, or until the eggs have set, but the yolks are still a bit runny. Serve right away with toast.