1 tablespoon of olive oil
1 red onion finely chopped
1 red chilli, deseeded and finely chopped
1 clove of garlic finely chopped
Small bunch of parsley chopped
2 x 400g (14oz) can chopped tomatoes (low salt)
1 teaspoon of sugar
2 eggs

1. Heat the oil in a pan on a medium heat. Fry the onions, chilli and garlic for 5 minutes or until soft.
2. Add the tomatoes and sugar, turn down the heat and simmer for 10 minutes or until thickened.
3. Make 2 dips in the sauce and crack an egg into each one. Put a lid on and cook on low heat for 6 minutes or until eggs are to your liking.
4. Scatter with parsley. Serve.