1. Blanch the tomatoes to remove their skins in the quick and easy way. Cut the peeled tomatoes into big chunks. Crush the garlic. In a pan heat the olive oil, add the chopped tomatoes, crushed garlic, tomato paste and finely chopped sun-dried tomatoes and leave the sauce to simmer. Sprinkle in the sugar and season with salt and pepper.

2. Make 4 small wells in the sauce. Break each egg and drop carefully into a well. Cook on a high heat until the egg whites are just set and the yolks are still runny. Sprinkle over the chili pepper and greens of your choice.