Ingredients
150ml/¼ pint tomato juice (from can of tomatoes)
1 tbsp olive oil
salt and freshly ground black pepper
1 free-range egg
handful fresh parsley, chopped, to serve
Method
1. Place the tomato juice and olive oil into a small frying pan, season with salt and freshly ground black pepper and bring to the boil.
2. Crack the egg on top of the sauce and simmer until the egg white has set and the yolk is still runny.
3. To serve, carefully transfer the egg and juice to a shallow bowl and scatter over the parsley.
