Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Ingredients	Measure
Olive Oil	1 tbs
Red Onions	2 chopped
Red Chilli	1 finely chopped
Garlic	1 clove
Coriander	Chopped
Cherry Tomatoes	800g
Caster Sugar	1 tbs
Eggs	4
Feta	Spinkling