Published Sunday, 24 November, 2013 by Beth Bradshaw
1)preheat the oven for 180 degrees. Cook the onions and garlic in the oil for 5 mins, then add the can of chopped tomatoes & chilli
2) after 10 minutes, pour the sauce into a ovenproof dish and poke the quartered tomatoes into the sauce. Cook for 15 minutes.
3) after 15 mins, make a well in the tomatoes and crack the two eggs into the wells and bake for 5-8 minutes until the whites are fully cooked but the yolks still runny.
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