Sardines and Eggs

Heat the olive oil in a non-stick pan over medium heat and saute the shallot and garlic for 2-3 minutes until softened.
1 tablespoon olive oil
1 medium shallot
2 large garlic cloves
Stir in the oregano, basil, paprika, red chili flakes, then add the tomato paste and stir well to combine.
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
¼ teaspoon red chili flakes
2 tablespoons tomato paste
Next, pour in the crushed tomatoes and add a crack of black pepper. Add the sardines and mash them up a bit with your spoon.
1 can (14 oz / 400g) crushed tomatoes
A pinch of freshly ground black pepper
9 oz boneless sardines
Lower the heat to medium-low and cook the mixture for 5 minutes, stirring occasionally.
Make two holes in the tomato and sardine sauce and crack in the eggs. Place a lid on the pan and cook for 3-4 minutes or until the eggs are done to your liking.
2 large eggs
Sprinkle the fresh parsley on top and serve immediately.
A handful fresh parsley