Add the onion to the pan and sweat slowly over a medium-low heat for 15 minutes or until soft. We do not want the onions to colour, just to be translucent and fragrant. Add the remaining garlic and cook for 1 minute.

Add the 'nduja and the tomato paste and sweat the 'nduja until it becomes soft and almost liquid.

Add the tomatoes to the pan and crush them down a little. Season with salt and simmer over a low heat for 45 minutes. We want a relatively thick sauce but if it becomes too stiff, add a little water. Taste for seasoning.

Add the roasted red peppers and stir into the sauce.

When ready to bake the eggs, break each egg into an individual cup. Make indents into the sauce for the eggs to sit in. We don't want the egg whites to spread across the surface of the sauce. Turn the heat up to get the sauce to have a light simmer.

Carefully pour each egg into each indent. Put the lid on the pan to cook the eggs. This should take just a few minutes.

We like our eggs with a runny yolk, but if you like the egg yolks harder, keep cooking until the yolks become lighter in colour and do not wobble when you move the pan.

Remove the pan from heat and to serve individually, carefully remove each egg 'pocket' with a large serving spoon onto the individual plates.

Drizzle some olive oil over your baguette slices, top the eggs and sauce with basil or parsley and the grated cheese.