I do love a brunch fridge raid. Today it was leftover bolognese, a red pepper past its best, a tomato and a spring onion.
Soften the chopped pepper and tomato in a little olive oil, stir in a spoonful of bolognese and let it heat through. Make a well, crack in an egg and cook until set. I can’t stand a runny white, so I hold a lid over it for a minute, but I love a runny yolk. Finish with pepper, spring onion and a handful of rocket. Eat it straight from the pan, if you like. I won’t tell.