First roughly chop the herbs on a cutting board then add the garlic, olives, capers, and anchovies to the pile. Run a knife through everything until it's evenly chopped. It should still be a little chunky.

Heat the olive oil in a small skillet and fry the herb mixture for a minute or two until fragrant.

Add the tin of tomatoes and stir well. It will splatter a bit at this stage. Add the chilli.

Cook this for about 10 minutes and until the rawness of the tomatoes has cooked off.

Break your egg in a small ramekin and make wideish holes in the sauce. Add each egg gently to the holes. Cover the pan and cook until the whites are firm and the egg yolks are cooked to your desired consistency (see the note above regarding separating the eggs).

Halfway through the cooking time, add the chopped Parmesan or Pecorino Add some more at the end along with a little more chopped parsley (optional), and a drizzle of extra olive oil.

Dig into those runny yolks with your crunchy buttered toast.