Chop up half an onion, a small red chilli, a clove of garlic, and some fresh parsley.
Add a little olive oil to a frying pan, gently fry the onion, after a couple of minutes, add the garlic, a teaspoon of sugar to bring out the tomatoey flavours, the chilli and a tin of chopped tomatoes. Allow to bubble and thicken.
Crack 2 eggs into the sauce, cover pan with a lid (or a baking tray if you don’t have a lid) and let the eggs poach. Season with salt and pepper and sprinkle the parsley on top.