2 cloves garlic, minced
1 tbsp. tomato paste
1 1/2 cups passata
1 tsp red pepper flakes
1 tbsp. unsalted butter
1 shallot or onion, finally chopped
1/4 cup olive oil
salt and pepper to season
Handful parsley, roughly chopped
Fresh basil leave to serve
2 tbsp. grated parmesan cheese for serving
Fresh slices of ciabatta or stone bread for serving
In a large saucepan over low heat, add the olive oil, garlic, onions and red pepper flakes. Gently heat together to infuse all the flavours for 4-5 minutes.
Add the tomato paste and cook off for a further 1-2 minutes to allow melt into the oil. Pour in the diced tomatoes, 1 tbsp. of fresh parsley, season with salt and pepper and stir well. Cover and simmer over a low heat for 15-20 minutes or until the sauce slightly thickens.
Preheat the oven to 180c/350f. Place onto a lined baking tray, drizzle the bread with a little olive oil and into the oven to toast for 5-10 minutes or until slightly golden. Remove and set aside.
Remove the lid and with a spoon to make four wells in the sauce. Carefully crack the eggs into each of the wells. Cover once again and cook for a few minutes until just cooked. Depending how you enjoy your eggs, reduce the cooking time if you prefer runny eggs. Remove from the heat.
Serve with a little sprinkle of grated parmesan cheese (optional) fresh basil leaves and toasted crunchy bread.