Step 1

Heat the oven to 200°C/180°C fan/gas Heat a glug of olive oil in a large ovenproof sauté or frying pan with a lid, then fry the onions and courgette for 10 minutes.

Step 2

Add the crushed garlic, chilli flakes, sugar and tinned tomatoes. Simmer for 8-10 minutes.

Step 3

Stir in the spinach and fresh basil to wilt, then taste and season. Make 6 indentations in the tomato sauce using the back of a spoon, then crack in 6 eggs. Cover with a lid and bake in the oven for 4-5 minutes until the egg whites are set and the yolks done to your liking.

Step 4

Toast the sourdough bread, then serve with the eggs, scattered with extra basil leaves and a squeeze of lemon juice.