WHAT YOU DO
Step 1. Place the butter in a non-stick frying pan over a medium heat and add the diced onion. Sauté the onion until softened and translucent. Turn the heat up and add in the streaky bacon, frying until crispy.
Step 2. Add the tomatoes to the pan, along with the sugar, chilli and marjoram, and simmer for 10-15 minutes.
Step 3. Stir in the artichoke hearts and season with sea salt and freshly ground pepper, and cook for 2-3 minutes.
Step 4. Make four rough indentations in the tomato mixture and crack in the eggs, and cook for 4-5 minutes.
Step 5. Serve immediately on warmed plates.
