A quick weeknight dinner, these eggs can be made very quickly using pre-made marinara sauce. I actually used the leftover tomato sauce I’d made up for pizza – just dressed-up canned, crushed tomatoes, but a high-quality store-bought brand would work fine.

The marinara is added to cooked onion and garlic (and pancetta, if you’d like), and then the eggs are cooked in the warm sauce. Served over toasted crusty bread, it’s a hearty, breakfast-for-dinner kind of meal.

• Hilary’s Heavenly Eggs (EatingWell, March/April 2010)