Finely chop the onion and crush the garlic. Add to a small, deep frying pan with the olive oil, chilli flakes and pancetta. Fry on a medium heat for around five minutes until the pancetta starts to go crispy.

Add the tomatoes and tomato puree to the pan, stir and simmer on a low-medium heat for 4-5 minutes.

Reduce the heat to low. Using a spoon, make a 'dip' in the sauce and crack in the egg. Repeat on the opposite side of the pan, then place the lid on the pan. Heat for 4-5 minutes until the eggs are cooked through but remain runny.

Remove from the heat and sprinkle generously with chopped parsley. Serve and eat hot.