Sardine Eggs in Purgatory

Ingredients

• 15ml extra virgin olive oil
• 1 clove garlic, sliced
• 1g red pepper flakes
• 1 can sardines in olive oil, drained
• 225g marinara sauce
• 2 eggs
• salt
• black pepper
• Parmesan, grated
• fresh basil, torn
• sourdough bread, to serve

Instructions

1. Heat the olive oil in a small skillet over medium heat. Sauté the garlic and red pepper flakes until fragrant, 1–2 minutes.
2. Stir in the marinara. Nestle the sardines into the sauce and baste them gently.
3. Make two wells in the sauce and crack in the eggs. Season with salt and black pepper. Cover and cook until the whites are set but the yolks remain runny, about 4 minutes.
4. Finish with Parmesan and basil. Serve at once with toasted sourdough.