In a pan, heat olive oil over medium heat.

Add the sliced onions to the pan and sauté until they become translucent and slightly caramelized, about 2-3 minutes.

Toss in the chopped fresh tomatoes and continue to sauté for another 3 minutes, allowing the tomatoes to soften and release their juices.

Add the minced garlic to the pan, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic.

Mix in tomato paste, ensuring it is well combined with the onions, tomatoes, and garlic. Cook for another 2 minutes.

Pour in half of the water, stirring to deglaze the pan and incorporate all the flavors. Let this mixture simmer for 1-2 minutes.

Gently add the sardines to the pan, breaking them up slightly with a spoon. Pour in the remaining ¼ cup of water, and stir everything together.

Make small wells in the mixture and crack the eggs into them. Cover the pan with a lid and turn the heat to low. Allow the eggs to slow-cook until they are done to your liking, about 3-4 minutes for soft yolks.

Once the eggs are cooked, season the dish with salt to taste. Garnish with freshly chopped parsley and, if you like some heat, add a few slices of fresh chilies.

Serve your Sardine and Eggs hot, straight from the pan.