Eggs over Tomato Artichoke Vegetable

Ingredients

• 1 Red Onion
• 80 g pancetta (sliced; alternatively turkey ham)
• 1 tbsp Olive Oil
• 400 g canned chopped tomatoes
• 1 tsp Dried oregano
• Salt
• Pepper
• a pinch raw cane sugar
• 165 g artichoke hearts (drained weight; canned)
• 4 eggs
• 0.5 bunch Parsley (10 g)
• a pinch chili flakes

Instructions

1. 1.

   Peel, halve and slice the onion into thin strips. Dice the pancetta.

2. 2.

   Heat olive oil in a pan. Add onion and pancetta and sauté for 5 minutes over medium heat. Add tomatoes, season with oregano, salt, pepper and a pinch of sugar, then simmer gently for about 10 minutes.

3. 3.

   Drain the artichokes in a sieve and halve them. Add the artichokes to the tomato mixture. Form four shallow wells in the sauce. Gently slide the eggs into the wells. Cover with a lid and let the eggs set for 15–20 minutes.

4. 4.

   Just before serving, wash, dry shake and chop the parsley. Sprinkle the eggs over the tomato artichoke vegetable with parsley and chili flakes.