Heat the olive oil in a cast iron pan until warm but not smoking hot and add the onions and garlic. Season well and cook in Roccbox for a minute or two – you want them to soften but not to colour!
Add the nduja to the hot pan and stir well – you should see the fat start to come out of the spicy meat – before adding the chopped pepper and stirring again.
Add the tinned tomatoes and the water and correct the seasoning to taste before returning the pan to Roccbox and cooking on a slightly lower flame for around 4-5 minutes to begin thickening the sauce.
Crack the eggs into the pan (as many as you can fit in depending on hunger levels!), season the yolks and return to Roccbox for a further minute or so – you don’t need the eggs to be fully set at this point as they will continue cooking in the pan.
Sprinkle over the parmesan and give a final 30 seconds in Roccbox to brown the cheese and set the eggs.
Top with basil leaves and serve!