I had this dish near Tarragona in Spain years ago as a starter for a monumental dinner that went on from 9 p.m. to 2 a.m., but I thought it would make a great breakfast dish. You can use fresh, over-ripe tomatoes or a can of chopped tomatoes for this.
2 tbsp olive oil plus a little more for drizzling
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2 x 400g cans of good-quality chopped tomatoes, or 1kg skinned ripe tomatoes
a couple of sprigs of thyme
salt and freshly ground black pepper
2 English muffins, halved
4 duck eggs
Heat the olive oil in a heavy-based saucepan and gently cook the onion and garlic for 2-3 minutes until soft. Add the tomatoes and thyme, season and simmer gently for 30 minutes, stirring every so often.
Preheat the oven to 180°C. Lightly toast the muffins on both sides and lay in an oven-proof dish. Pour over the tomatoes, then crack an egg on to each muffin. Bake in the oven for about 8-10 minutes or until the eggs are just cooked.
Serve immediately, drizzled with some olive oil.