Method

Heat the olive oil in a large frying pan and fry the onion, courgettes and pepper until soft and browned, stirring occasionally. Season with salt and pepper, add in the tomatoes, basil and olives. Cook, uncovered, over a medium heat for about 10 minutes or until the water from the tomatoes is well reduced.

Meanwhile, preheat the grill. Make four slight hollows in the tomato mixture and very gently break one egg into each. Sprinkle over the cheese and cook under the grill for about 10 minutes or until the eggs are set as you like them

Serve immediately with warm crusty bread.

Tip: you can prepare the sauce well ahead and when you are ready, reheat it and break in the eggs as the recipe explains.

Extract from Gino D’Acampo’s Fantastico – Modern Italian Food, published by Kyle Books. Available at all good book stores for R315.