Instructions: 1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5 minutes until golden. Stir in the tomatoes and parsley, and season with salt and pepper.

2 Place the fish pieces on top, cover and simmer for about 8 minutes until the fish is cooked. Add the vinegar to a medium pan of boiling water and lower the heat slightly.

3 Crack two eggs into two separate cups, then gently slide both eggs into the water. Cook for 2-3 minutes until the white is set but the yolk is still runny. Remove, drain with a slotted spoon and keep warm. Repeat with the other two eggs.

4 Spoon the sauce and fish on to serving plates. Top each with an egg, sprinkle with parsley and season with pepper. Serve with the ciabatta.

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