1 onion, sliced
Lots of finely diced garlic
2 cups sliced mushrooms
12 Roma tomatoes, diced
Salt & pepper
Fry the onion and garlic in butter/margarine in a large saucepan until softened. Add the mushrooms and cook through. Add the tomatoes and all seasonings, cover, and allow it to simmer for 20-30 minutes. You could add some water to ensure it stays saucy. Taste for seasoning and then create 8 little wells in the sauce. Break the eggs into the wells, cover again, and allow to cook for about 5-8 minutes. I jiggled them to assess their done-ness, and they were wonderfully runny when cut open.
Serve over fresh bread with some cucumber salad on side for crunch.
Source: Corlea Smit – made it up
TRIED AND TESTED