Heat the oven to 190°C/170°C fan/gas 5. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened.
Add 2 finely chopped red chillies and a crushed garlic clove, then cook for 1 minute.
Add 300g chopped tomatoes and a handful of cherry tomatoes, then cook for 15-20 minutes. Season with 1 tsp red wine vinegar, salt, pepper and a pinch of sugar.
Make 2 wells, crack in 2 free-range eggs, sprinkle over 1 tbsp panko breadcrumbs and bake for 6-8 minutes to cook the eggs. Scatter with a few fresh coriander leaves and serve.