200ml passata or canned tomatoes, whizzed to a paste
1 garlic clove, finely sliced
1 heaped tbsp red pepper salsa (we used Gran Luchito) or ¼-½ red pepper, chopped
2 medium eggs
1 tbsp chopped coriander and pitta bread, to serve
Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife.
Cover the bowl with its lid or clingfilm. Microwave on high for 1 min, and then in 20 sec bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.