Eggs in Purgatory

Method

1. Chop the roasted red pepper. Grate half a clove of garlic, setting the remaining half aside for now, you will use that to make garlic bread just before you serve. Pop 75g of the chopped pepper into a bowl and add the grated garlic, the balsamic vinegar, a little freshly chopped basil, a pinch of salt and some freshly-ground black pepper. Stir to combine and set aside.

2. Thinly slice the onion and the second clove of garlic. Heat the olive oil over a high heat in a large frying pan or skillet. When the oil starts to shimmer, reduce the heat to low and add the onion and the garlic. Sautee for four to five minutes until the onion is soft and translucent.

3. Add the red pepper flakes and stir those in, frying for just another minute. Next, add the two tins of cherry tomatoes, the rind of some parmesan cheese and two whole sprigs of fresh basil. Increase the heat, stir and bring to a simmer, then reduce the heat, pop a lid on the pan, and leave the sauce to simmer for 15 minutes.

4. After 15 minutes, remove the parmesan rind and stalks of basil from the pan. Use a potato masher to lightly crush and break down the cherry tomatoes. Sir in the grated parmesan and a good grind of black pepper. Taste the sauce, adjusting the seasoning if required.

5. Use a spoon or ladle to make a well in the sauce and crack in an egg. Repeat to add all the eggs. Replace the lid and cook until the eggs are poached, this will take just two to three minutes for perfectly runny yolks.

6. While the eggs are cooking, lightly toast the bread. Rub one side of each slice of bread with the cut side of the remaining half clove of garlic. Drizzle the toast with a little extra virgin olive oil and a sprinkle of flaky sea salt.

7. By now your eggs should be ready. Remove the pan from the heat. Spoon the chopped peppers you prepared earlier around the eggs. Finely shred a handful of fresh basil leaves and sprinkle that over the pan, along with a generous amount of freshy grated parmesan. Serve immediately.