INGREDIENTS

• Organic tomatoes, blanched, peeled and cut into chuncks - 6 
• Cherry tomatoes - handful 
• Fresh thyme - few springs 
• Organic onions - 2 large 
• Garlic, minced - 2 cloves 
• Tomato paste - 1 tbsp 
• Sugar - 1 tsp 
• Olive oil - 3 tbsp 
• Salt and organic pepper powder - to taste 
• Free range eggs - 5 
• Fresh organic parsley - to taste 
• Fresh organic basil - to taste 

METHOD

1. In a 10-inch cast iron pan, heat olive oil over medium heat. Add minced onions, garlic and thyme, cooking for 5-10 minutes, until slightly translucent. Add a coffee spoon sugar to caramelize the onions.
2. Add tomatoes and tomato paste and cook for 10 minutes.
3. Add the second teaspoon of sugar, salt and pepper and simmer until tomatoes have broken down into a loose sauce.
4. Remove thyme. Make a well in the tomato sauce with the back of a wooden spoon and crack 1 egg into the well. Repeat with remaining 4 eggs.
5. Season with salt and pepper and cook until whites are set and yolks are cooked as desired.
6. Top with fresh parsley or basil and serve immediately from the skillet and some slices of toasted baguette or country bread.

credit: eatwell101