This recipe uses canned tomatoes and canned or jarred artichokes, so itâ€™s an all-year-round formula.
2 tbsp olive oil
2 garlic cloves, crushed
1 can of chopped tomatoes
1 jar of artichoke hearts, drained
Fresh parsley leaves
0.5 tsp chilli flakes
Salt and freshly ground black pepper
In a large frying pan heat the olive oil. Add the garlic and cook for one minute, stirring constantly. Add the tomatoes and artichoke hearts. Bring to a boil, reduce the heat, cover and simmer for about 10 minutes, stirring from time to time. Remove the lid, add the chilli flakes and fresh parsley leaves and simmer for another 10 minutes, allowing the sauce to thicken. Season to taste with salt and pepper.
Make two hollows in the vegetable mixture and break the eggs into them. Sprinkle with a tiny pinch of salt. Cover the pan and let the eggs poach.
Serve warm with cooked millet and salad greens.