Ingredients
Method
1. Add the oil to a large frying pan over a medium heat. Once hot, add the onions and cook for 8 mins or until softened and starting to turn golden. Then add the garlic, anchovies and paprika, and cook for 1 min until it starts to smell fragrant.
2. Next, add the cherry tomatoes, 50ml water, the capers, olives, sugar and vinegar. Stir everything together, then bring to a simmer. Once simmering, stir in the parsley and season to taste.
3. Lower the heat until just simmering, then make four dips in the tomato sauce and crack an egg into each hole. Cover with a lid and cook over a medium heat for 8 mins until the eggs are cooked and the yolks are still runny. Remove the lid, then sprinkle over the extra parsley, a few chilli flakes and some freshly ground black pepper. Serve with some flatbreads, if you like.