Slow cooked peas with tomatoes and baked egg

2 garlic cloves, finely sliced

2 x 400g/14oz tinned plum tomatoes, drained and rinsed

250g/8?oz peas

A bunch of basil, leaves picked

2-4 eggs

Grilled bread, to serve

Add a splash of oil to a deep pan with a lid. When hot, add the onion and garlic and cook until the onions are soft. Pour in the tomatoes and break them up with a spoon. Season well and leave to simmer for 20 minutes.

Add the peas and half a tin of water. Stir well and add a little splash of oil. Cover and leave to simmer over a low heat for another 20 minutes. Check that the peas are greeny-brown and very soft and sweet. If not, return them to the heat for a bit longer.

Check the seasoning, and if you’re happy with it, crack the eggs over the peas. Cover with the lid and place over the low heat. After about four minutes, remove the lid. The eggs should be cooked until just soft and very slightly runny, but you can always cook them more if you prefer.

Place a bit of toast on each plate and spoon over the peas and eggs. Drizzle generously with oil and serve.

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