Eggs in purgatory with basil and corn cakes

Ingredients

For 1 serving

• Eggs2
• Canned peeled tomatoes200 g
• Garlic1 clove
• Chili pepperto taste
• Basil3 g
• Extra virgin olive oil2 teaspoons
• Puffed corn cakes3
• Saltto taste

Contains: eggs,

Method

1. Peel and crush the garlic; crush the peeled tomatoes with a fork in a bowl.
2. Heat the oil in a lidded frying pan over medium-low heat with the garlic and chilli for 1–2 minutes, until the garlic is just golden.
3. Pour in the tomatoes, season with salt and simmer the sauce for 10 minutes over medium-low heat, stirring now and then, until it thickens; discard the garlic.
4. Make two hollows in the sauce with the back of a spoon and crack the eggs into them; lightly salt the whites.
5. Cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Finish with torn basil leaves and serve in the pan with the corn cakes.