Galayet Bandora

Ingredients

• 800g ripe tomatoes
• 5 tbsp good extra virgin olive oil
• 4 garlic cloves
• 1 green chilli
• 1 tsp fine salt
• 1/4 tsp black pepper
• 1/2 tsp sugar
• 3 eggs, optional
• 10g flat-leaf parsley
• Warm taboon or pita bread, to serve

Before you cook

• Cut the tomatoes into rough 3cm chunks, keeping the seeds and juice
• Slice the garlic thinly
• Slice the green chilli into rings
• Chop the parsley

Steps

1. Warm 4 tablespoons of the olive oil in a wide frying pan over medium-low heat.
2. Add the sliced garlic and chilli and fry gently for 2 minutes, until the garlic turns pale gold at the edges.
3. Tip in the tomato chunks and turn them through the oil.
4. Raise the heat to medium and cook for 10 minutes without stirring much, letting the tomatoes give up their water.
5. Season with the salt, pepper and sugar.
6. Press some of the tomatoes against the base of the pan with a wooden spoon to break them down.
7. Continue cooking for a further 6 to 8 minutes, until the liquid has reduced and the oil separates and pools red at the edges.
8. Make three wells in the tomatoes and crack an egg into each one, if you are using them.
9. Cover the pan and cook for 4 minutes, until the whites are set and the yolks still wobble.
10. Trickle over the last tablespoon of olive oil and scatter with parsley.
11. Serve the pan straight to the table with warm bread for scooping.