Egg rougaille

First make the pickle by mixing the lemon juice, sliced chillies and an eighth of a teaspoon of salt in a small bowl, then set aside to pickle gently while you get on with everything else.

In a medium bowl, whisk the eggs with an eighth of a teaspoon of salt and a good grind of pepper. Put a tablespoon of oil in a large saute pan on a medium-high heat and, when hot, pour in half the egg mixture and swirl to coat the base of the pan. Leave to cook undisturbed for about two minutes, until the underside is golden, and the egg is fluffy and has set on top. Using a spoon, break up the eggs into large, 3cm-5cm, chunks and tip out into a bowl. Add another tablespoon of oil to the pan and repeat with the remaining egg mix, transferring it to the bowl when done.
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Return the pan to a medium-high heat, add the remaining four tablespoons of oil and, when hot, add the onions, garlic, thyme and an eighth of a teaspoon of salt and saute, stirring occasionally, for 10 minutes, until the onions are soft and golden. Transfer half the onions to a bowl and set aside.

Add the chopped coriander stalks and tomato paste to the remaining onions in the pan and cook, stirring occasionally, for two minutes, until nicely coloured. Stir in the tinned tomatoes, add a good grind of pepper and cook, stirring from time to time, for about 10 minutes, until the tomato mixture is thick and starting to stick to the bottom of the pan. Pour in 150ml boiling water, stir to combine, then bring up to a simmer. Return the eggs to the pan, then leave to cook for three to five minutes, until the sauce has thickened and been absorbed by the eggs. Off the heat, stir in the coriander leaves then top with the reserved onions and half the chilli pickle.

Serve warm, straight from the pan, with the remaining pickle on the side.