Step 2

Stir in the tomatoes and sugar, then bubble for 8–10 minutes until the sauce is thick. The sauce can be frozen at this point for up to 1 month.

Step 3

Using the back of a large spoon, make 4 dips in the sauce. Crack one egg into each dip.

Step 4

Cover with a lid and cook over low heat for 6–8 minutes until the eggs are done to your liking.

Step 5

Scatter with coriander leaves and crumbled feta. Serve with crusty bread.