egg and spicy tomato sauce

All in one pan - softly poached eggs which melt into the tomato sauce which has a bit of a kick thanks for the inclusion of red chilli flakes. In the height of summer use fresh tomatoes in winter use tinned.

Serves 4, but can be easily scaled up.

Making four servings use your firepit and 8lt kotlich for larger numbers use the paella pan.


Tomato sauce

2 tbsp olive oil

1 medium onion chopped

2 cloves garlic crushed


half tsp red chilli flakes

1 stick celery chopped

1 carrot chopped

1tbsp chopped fresh thyme or 1tsp dried

2 cans tomatoes or 500g fresh tomatoes chopped

1 tbsp balsamic vinegar


1-2 eggs per person

Light your fire in the firepit. Warm the olive oil in either the kotlich or the paella pan and add all the vegetables, the chilli flakes and the thyme. When they have softened, don’t let them brown, about 8 minutes depending on the heat of your fire add in the tomatoes and simmer for about 35-40 minutes. Stir the bottom of the pan and add some water if you feel it is reducing too much. The sauce should be fragrant and the tomatoes should be soft and have lost their form.

Crack the eggs, one at a time and gently slip them into the sauce. Poach the eggs for 3-5 minutes depending on whether you like the yolks set or runny.

Serve the eggs into bowls then distribute the sauce. Serve with lots of crusty bread to mop up the delicious sauce.


Your can chop all the vegetables in advance and transport in a plastic bag or box.