1. In a large pan, heat the olive oil and sauté the onions, garlic, and red chili until softened.

2. Add the chopped tomatoes and cook for 3-4 minutes. Then add the homemade passata, season with salt and pepper, add the paprika and cumin, and stir well.

3.Continue cooking for another 5 minutes. Using a spoon, make 4-6 small wells in the sauce and carefully crack the eggs into them. Cover the pan and cook for 5-7 minutes, until the eggs are set to your liking.

5. Finally, sprinkle with chopped parsley.

6.Serve with warm slices of bread for dipping into the sauce.

Kali Orexi!