Serves 2
Total Time
20 Minutes
Small bunch (20 g/¾ oz) of parsley
2 tbsp of olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
½ tsp of sea salt flakes
½ tsp of sugar
½ tbsp of ground cumin
1 tbsp of paprika
2 x 400g (14 oz) tins of tomatoes
4 eggs
Step 1

Wash then finely chop the parsley stalks (reserve the leaves). Put the oil in a large, deep frying pan (skillet) over a medium heat and fry the parsley stalks and onion for six to eight minutes until soft.

Step 2

Add the garlic, salt, sugar and spices, cook for one to two minutes then add the tomatoes then reduce the heat to low and simmer for six minutes, stirring occasionally.

Step 3

Next, make four divots in the sauce and break in the eggs. Cover with a lid and cook for for to six minutes or until the eggs are just set. Roughly chop the parsley leaves, scatter over then serve immediately.

Step 4

TIP: You can make the tomato sauce ahead of time then just reheat and crack in the eggs when you’re ready to eat. Have a play with the herbs and spices too; harissa, dill and feta are all nice scattered over at the end.

Salad Feasts by Jessica Elliott Dennison (Hardie Grant, £16.99)
Photography © Matt Russell

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