Heat olive oil in a pan over medium heat.

Add chopped red onion and minced garlic to the pan.

Cook onion and garlic until translucent, about 4 minutes.

Add canned chopped tomatoes to the pan.

Cook tomatoes on medium-high heat for about 10 minutes, until the tomato juice has cooked off.

Add cayenne pepper, salt, and pepper to taste. Stir to combine.

Using the back of a large cooking spoon, make a divot in the tomato sauce for each egg.

Crack each egg into a separate bowl.

Gently add one egg into each divot in the tomato sauce.

Cover the skillet and cook on low heat until the egg whites are cooked through, about 5 minutes.

Garnish with chopped parsley.

Serve hot with toasted bread for dipping.