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1
These are all the steps in a nutshell: Saute the ingredients Add the canned tomatoes and herbs and simmer Put into a heatproof container and top with an egg, bake until soft set Top with cured ham to finish.
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2
Slice the ingredients about 3 mm thick.
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3
Put the olive oil in a pan and saute the garlic until it's lightly colored, taking care not to let it burn.
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4
Add the onion, and saute for about 10 minutes over medium-low heat.
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5
Add the peppers after 10 minutes, and saute for another 20 minutes or so.
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6
Crush the tomatoes with your hands.
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7
Add the crushed tomatoes and herbs to the pan and bring to a boil.
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8
Simmer for about 10 minutes over low heat.
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9
Season with salt.
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10
If you let the sauce cool down and refrigerate it, you can heat it up in the microwave to enjoy!
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11
Make a batch of it since it's handy to have in stock.
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12
Remove the thyme (or rosemary) sprigs.
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13
Divide the sauce into heatproof containers, and make a dent in the middle of each.
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14
Slide an egg in the indentation, and put the container in the oven.
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15
(See Hints)
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16
It's done when the egg is soft set.
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17
Tear the cured ham (or bacon, or sausage) and place around the egg.
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18
Garnish with parsley (optional).
