Description
This really easy Maderian Tomato & Onion Stew is perfect for a really cheap and filling supper.
Ingredients
Scale
- Splash Light Olive Oil
- 1 Small Onion, thinly sliced
- Large Pinch Golden Caster Sugar
- 1 Large Garlic Clove, sliced
- 1 x 400g Tin Chopped Tomatoes
- Sea Salt
- Freshly Ground Black Pepper
- 1 tsp Madeira (optional)
- 1 tbsp White Wine Vinegar
- 1 Large Egg
- Crusty Bread, to serve
Instructions
- Heat the oil over a medium low heat in a medium saucepan until it is shimmering. Add the onions and a large pinch of golden caster sugar, and cook for 8-10 minutes or so, until the onions are soft and starting to go golden. Don’t worry if you’re getting brown bits on the bottom of the pan; they’re an important part of what will go on to flavour your stew.
- When the onions look like they’re about the start burning, add the sliced garlic and cook that until it only just starts to brown.
- Add the tomatoes, and scrape all the flavours off of the bottom of the pan into the stew. Swill a splash of water around in the empty can so you don’t waste any of the tomato, and season the stew well with salt and pepper.
- Turn the temperature up until it is bubbling, then put it back down to low. Allow the stew to simmer for 20 minutes.
- Poach the egg in a pan full of boiling water (with the vinegar stirred into the water) for 3 minutes (you can find my tips on poaching eggs here).
- While the egg is poaching, add the Madeira to the stew, and season it to taste with salt, pepper, and depending on your brand of tomatoes a little bit more sugar if you think it needs a bit more sweetness. Serve straight away in a warm bowl, and enjoy!