Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
Heat a splash of olive oil in a deep frying pan over medium-high, add the onion and pancetta and cook for 5 minutes or until golden. Add the tomatoes, salt and half the basil and simmer, stirring occasionally, for 8–10 minutes until a thick, sticky sauce forms.
Reduce the heat to low. Using the back of a spoon, make four indents in the sauce, then crack the eggs into the indents. Cover with a tight-fitting lid and cook, untouched, for 5 minutes or until the eggs are cooked to your liking.
Finish with a generous splash of olive oil, scatter with the remaining basil and serve with the toast.