Directions

1. Heat oil in a large deep skillet. Add onions and garlic and cook gently on medium low heat until fragrant, but do not brown. Add hot sauce and cook a few minutes. Add tomatoes, bring to a boil and cook gently on medium heat, until sauce thickens, about 15 minutes. Season to taste with salt and pepper. Add water if sauce becomes too thick.  
2. Add eggs to tomatoes and cook (poach) until whites are opaque but yolks are still runny, 5 to 7 minutes. Cover partially while cooking.
3. Meanwhile brush bread with olive oil and season lightly with salt. Grill bread until marked in a grill pan, panini maker or, in the oven on a baking sheet for 10 minutes in a preheated 400°F/200°C oven. Bread should be crusty on the outside but chewy in the centre.
4. Serve eggs and sauce on or with grilled bread. Sprinkle eggs with parsley.

Makes 4 to 6 servings