Heat the olive oil in a medium skillet over medium heat until it shimmers.

Add the sliced onion and sauté until translucent and slightly caramelized, about 5-7 minutes.

Incorporate the chopped tomato and cook for another 3 minutes, stirring occasionally.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Mix in the tomato paste and cook for an additional 2 minutes, stirring constantly.

Deglaze the pan with about ½ cup of water, scraping up any flavorful bits stuck to the bottom.

Fold in the drained sardines and the remaining ¼ cup of water, stirring gently.

Create wells in the sardine mixture and crack in the eggs, one at a time.

Cover the skillet and reduce heat, cooking for 3-4 minutes until eggs are set.

Sprinkle with sea salt and garnish with freshly chopped parsley before serving.