2 Tbsp olive oil

1 small onion, diced

3 cloves garlic, crushed

4 oz salami, cut into matchsticks

4 cups chopped fresh tomatoes, mine were frozen and thawed

salt and pepper


Fry the onion in the olive oil until soft. Add the tomatoes and garlic and bring to a simmer. Simmer, uncovered, until much of the liquid evaporates. Stir in the salami and return to a simmer. Taste and season with salt and pepper.

Make some hollows in the liquid and crack eggs into them. Cover the pan and cook for about 5 minutes or until the eggs are as cooked as you’d like. Eat.