1l Perfect Tomato Sauce (see ingredients and method below) 1 tsp red pepper flakes, or more to taste 6 eggs Flaked salt 8 thin slices of prosciutto 2 tbsp extra virgin olive oil 1 tbsp chopped fresh oregano Buttered toast, for dipping For the Perfect Tomato Sauce (makes 1.5l): 120ml extra virgin olive oil 2 medium onions, diced 4 cloves of garlic, finely minced 1.5kg juicy, ripe Roma (plum) tomatoes, diced, or 1 large can chopped tomatoes plus 1 large can crushed tomatoes 2 tbsp chopped fresh oregano 2 tbsp chopped fresh thyme 1 tbsp chopped fresh rosemary 1 tsp flaked salt ½ tsp freshly ground black pepper

First make the Perfect Tomato Sauce.

1. In a 4-litre saucepan, heat the oil over a medium heat. Add the onions and cook, stirring, until translucent and beginning to turn golden, about 13 minutes.

2. Add the garlic and cook until fragrant, 1 minute longer. Add the tomatoes, oregano, thyme, rosemary, salt and pepper.

3. Bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, 25 to 30 minutes for fresh tomatoes, 20 to 25 minutes for canned.

4. The sauce is now ready to use. Time for the rest of the dish.

5. In a heavy 12-inch frying pan, combine the tomato sauce and red pepper flakes and cook over medium-high heat until the sauce is bubbling.

6. Form 6 wells in the sauce and crack an egg into each well. Reduce the heat to medium, season the eggs with salt, and cook until the whites are set but the yolks are runny, 8 to 9 minutes.

7. Midway through the cooking, tear the prosciutto and form it into little bundles, then tuck them into the sauce all around the pan.

8. Drizzle everything with the olive oil, garnish with the oregano, and serve with toast.