Heat extra virgin olive oil in a large skillet over medium heat.
Add chopped onion, minced garlic, and red pepper, and cook until lightly golden.
Add tomatoes and season with curry, paprika, garlic powder, oregano, salt, and pepper. Stir well to combine.
Add tomato paste and stir well again.
Bring to a boil, reduce the heat and cook until it begins to thicken.
Push the wooden spoon into the tomato sauce to create 4 indentations.
Crack each egg into its own sauce indentation.
Make sure to cover the skillet, otherwise the eggs won’t cook properly.
Simmer until the egg whites are done (about 2-3 mins).
Sprinkle with Parmigiano Reggiano.
Serve and enjoy.