Chop red onion. Heat medium pan to medium-high heat. Add 1 tbsp olive oil. Once heated, add red onions. Stir occasionally. Let cook 1-2 minutes.Chop tomatoes and add to pan.Chop parsley and add to pan. Add spices and salt to pan. Stir gently.You'll know it's ready when it's turned to sauce (the tomatoes have released their water and seem cooked.
Add broth. Lower heat to medium and simmer, uncovered.Stir gently, every couple of minutes.
After 10-12 minutes, when the tomatoes disintegrate and the sauce thickens, enough to make little wells, you're ready for the eggs. Crack one egg at a time into little wells of the sauce. Once they're in the sauce, do not move them. Do not stir the sauce. Cook for an additional 6 minutes, or until the bottoms of the whites are cooked but the top of the egg is still a bit translucent. Turn off the heat and set aside.
Traditionally this would be served straight from the pan with bread. Everybody digs in. However, you can also scoop and serve in individual plates.