Cup of Yum
1. Heat a little olive oil in a large pan and add the garlic, chilli, fennel seeds, and paprika, fry for a few seconds until fragrant.
2. Add the canned tomatoes, tomato paste and a little water, stir to combine and let it simmer for 8-10 minutes until reduced and thickened slightly. Season well with salt and pepper.
3. Once the sauce is ready you can start the eggs, make sure to keep the sauce on a low heat or warm up just before serving.
4. Meanwhile, bring a large pot of water to a boil and crack the eggs into individual ramekins (or do one at a time).
5. Turn the heat off the water so it's no longer boiling and carefully drop the eggs one by one into the water. The best way to do this is to lower the ramekin enough so the edge is touching the water then drop it in.
6. Let the eggs poach in the water for 4-5 minutes then remove with a slotted spoon and pat with kitchen paper to remove excess water. Add the eggs to the warm sauce and serve with toasted ciabatta slices and scatter over fresh parsley.

To Poach The Eggs In The Sauce

1. You can also poach the eggs in the sauce if you prefer. To do this cook the sauce as instructed above for 2-3 minutes until piping hot then make four wells in the sauce, crack the eggs into the wells and partially cover for 5 minutes or until the whites are cooked and yolks still runny.