To make the tomato sauce, heat the olive oil in a pan and sauté the onion and garlic until they soften and colour lightly. Add the tomatoes and cook for around 30 minutes. Taste, and season with salt and pepper. Towards the end of the cooking time add the basil.
Peel the eggs and cut them in half lengthwise.
Heat the tomato sauce in a smallish casserole or saucepan. Arrange the eggs in the sauce, sunny-side up, and simmer gently until the eggs have warmed through and the flavours have developed.
Sprinkle with fresh parsley, a drizzle of strong extra-virgin olive oil and grated grana. Serve with toast.