You will need:
1 tbsp olive oil
1 clove garlic
1/4 tsp chilli flakes
1 tin chopped tomatoes
1/2 tsp seasalt flakes
1 or 2 eggs depending on how hungry you are (I say 2)
2 tsp grated parmesan
Bread for dipping
1. Heat the oil in your frying pan over a medium heat then add in the minced or chopped garlic and chilli flakes - stir for 1 minute
2. Add in your tomatoes and salt then bring it up to a bubble
3. Crack in your eggs and sprinkle the parmesan over the top leaving some of the yellow yolk still exposed. Partially cover with a lid and let it bubble away for around 5 minutes.
4. Remove from the heat and serve. By this point the egg white should be set and the yolk should still be runny - or as I like to call it "dangerous" Serve with your favourite bread for dipping and if you're feeling fancy another sprinkling of parmesan and a dash of chilli oil.
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