Saute the onion and garlic in olive oil in a small saucepan until the onion is translucent. Add the red pepper flakes, Italian herb paste, salt, and pepper, and saute for one minute.

Add the tomato paste and stir to combine and cook for 1 min. longer. Add the diced tomatoes and bring up to a simmer and cook for 15-20 min. or until desired thickness. Adjust seasoning.

Preheat oven to 400F.

Remove sauce to a small crock or large ramekin type dish. Alternatively, you can cook the sauce in a cast iron pan on the stove and finish cooking your eggs in there.

Make two holes in the sauce to add your eggs into. Crack the eggs carefully.

Top with the Parmesan cheese and place in the oven with a lid or foil for 10 min. Cook uncovered for 5 min. or until the eggs are cooked to the desired consistency.

Remove from heat and sprinkle with parsley and capers. Serve with toast.