Heat a medium-sized skillet over medium heat. Add olive oil and let it warm for about 1 minute until shimmering.

Add sliced onions and sauté for 5-7 minutes until translucent.

Introduce chopped fresh tomatoes and sauté for another 3 minutes until softened.

Stir in minced garlic and cook for about 30 seconds until fragrant.

Add tomato paste and stir thoroughly for about 2 minutes to infuse flavors.

Pour in half the water, scrape the bottom to deglaze, and let simmer for 1-2 minutes.

Gently fold in the canned sardines and add remaining water to adjust consistency.

Create small wells in the sardine mixture and crack the eggs into them. Cover and cook for 3-4 minutes until egg whites are set.

Season with salt and garnish with parsley and chilies.

Serve warm with crusty bread or pita.