Eggs braised in tomato
“There is only one thing that needs to be said here, spaghetti bolognese is one of the most famous dishes in the world. If there’s a guaranteed go-to dinner that will please young and old, this is it.”
8 soft-boiled eggs, not too hard
finely chopped flat-leaf parsley
a drizzle of strong extra-virgin olive oil
grated grana, to taste
11 ⁄2 tablespoons good olive oil
1 brown onion, peeled and chopped
1 clove garlic, chopped
1 x 400 g tin Italian tomatoes or 400 g ripe fresh Roma tomatoes, chopped
salt and pepper
a handful of basil or flat-leaf parsley
To make the tomato sauce, heat the olive oil in a pan and sauté the onion and garlic until they soften and colour lightly. Add the tomatoes and cook for around 30 minutes. Taste, and season with salt and pepper. Towards the end of the cooking time add the basil.
Peel the eggs and cut them in half lengthwise.
Heat the tomato sauce in a smallish casserole or saucepan. Arrange the eggs in the sauce, sunny-side up, and simmer gently until the eggs have warmed through and the flavours have developed.
Sprinkle with fresh parsley, a drizzle of strong extra-virgin olive oil and grated grana. Serve with toast.