4 bread slices

4 eggs

6 medium tomatoes, washed

3 onions

8 garlic cloves

1 bay leaf

1 cup white wine

1 cup olive oil, divided

Salt & Pepper

Optional: Piri Piri or Tabasco

Dried oregano

Smoked paprika or regular paprika

In a sauté pan, add 1/2 cup of olive oil. Place on the stove but do not turn on the heat.

Peel the onions, cut in half, and slice in half moon shape, about 1/2 finger-width. Place sliced onions into the cold sauté pan with olive oil. Turn the heat on to medium-high heat. Add a pinch of sea salt and mix into the onion. Once onions are sizzling, lower heat to medium.

Peel and mince the garlic cloves. Add minced garlic to the onion and mix. Add bay leaf and mix into the onion and garlic. Cook until onions are golden and soft.

Take three of the tomatoes and cut in half from the middle. Give a gentle squeeze to remove the seeds. Cut off the white top part of each tomato and discard. Cut remaining tomato into small cubes. Once onions are golden and soft, add the chopped tomatoes.

Take the remaining three tomatoes and cut off the white top part of each tomato and discard. Chop tomatoes into small cubes. Do not remove the seeds from these tomatoes. Add to the pan with the onion and seedless chopped tomatoes. Add another pinch or two of salt and some black pepper. Add a few drops of the optional Piri Piri or Tobasco. Cook for about 3 minutes over medium-high heat until tomatoes are soft.

Once mixture is boiling, add enough white wine to cover the tomatoes, 1/2 – 1 cup depending on the juiciness of the tomatoes. Lower the heat and simmer until the tomatoes turn into a paste, more or less 30 minutes. Taste the stew and add more salt if needed.

Meanwhile in another sauté pan add a few tablespoons olive oil and heat the pan over medium heat. Once the pan is hot, fry the bread until golden and crunchy on both sides. Remove from the pan and place on a plate lined with paper towels to absorb the excess oil. While the bread is still hot, rub some raw garlic on the slices and sprinkle with salt.

Remove the bay leaf from the stew. With a spoon, open a hole in the stew and crack an egg into the hole. Repeat for each egg. Set the heat to medium / medium-low and cover with a lid. Cook until the egg whites are set and cooked through, about 5 minutes. Remove from heat.

Sprinkle with black pepper, oregano, and paprika. Serve and enjoy!

Ana Visoso