Manchego style Spanish eggs

Heat a large fry pan over medium heat with the extra virgin olive oil.

Finely chop the onion and roughly chop the garlic, then add them to the hot pan and stir continuously about 4 minutes until the onion is translucent and the garlic fragrant.

Add the can of tomato sauce and the can of diced tomatoes.

Add the chopped parsley, season with sea salt, freshly cracked black pepper and a kiss of granulated sugar to cut the acid, and mix through.

Lower to a low-medium heat and simmer 5 to 10 minutes to develop the flavors.

Drain the canned tuna through a fine sieve set over a bowl and gently flake it.

Crack each egg into its own bowl.

Once the sauce has thickened slightly, stir the drained tuna through.

Make little pockets in the sauce and slide an egg into each, evenly spread out.

Season the eggs with sea salt and freshly cracked black pepper, put the lid on and simmer 3 to 4 minutes until the whites are set but the yolks are still slightly creamy.

Remove from the heat, serve straight from the pan and garnish with fresh parsley.