Step 1

Heat olive oil in a pan on medium heat. Add the chopped onion. Cook until the onion turns to translucent.

Step 2

Add garlic and spices. Cook for 1 to 2 minutes.

Step 3

Add chopped fresh tomatoes and ¼ cup (55 g) of tomato basil pasta sauce into the pan. Break down tomatoes with a large fork and season with salt and pepper. Add maple syrup and lemon juice. Bring the sauce to a simmer.

Step 4

Make some spaces and crack the eggs into it. Cover the pan and cook until the eggs are done or as you like.

Step 5

Add chopped parsley on top and serve with french baguette or sourdough.