Chipotle eggs in purgatory

Ingredients

• 2 tbsp olive oil
• 400g (14oz) can chopped tomatoes
• 1 dried chipotle chilli, split and opened
• 400g (14oz) tomato passata
• 4 eggs
• 4 slices of bread
• 1 garlic clove, halved

Instruction

1. Warm the olive oil in a medium frying pan over a medium heat. Add the canned tomatoes and the chipotle and use the back of a wooden spoon or a fork to encourage the pieces to semi-break down. Once bubbling well for a couple of minutes, stir in the passata and season well. Add a splash of boiling water if it thickens too much.
2. Crack each egg and carefully tip into the tomato sauce in turn, at the points of a compass. Cover with a lid and allow to cook for 5 minutes.
3. In the meantime, toast that bread. Rub each piece with the cut garlic clove generously enough to frighten off vampires.
4. When the eggs are as you’d like them – after 5 minutes they should be white and have a runny yolk – lift each egg out with a large spoon, taking a large divot of spicy sauce with it, and place one on each piece of garlicky toast.
5. Sprinkle with salt, pepper and chopped herbs, swizzle with oil and tuck in.