1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
6. Baste each egg with a little of the sauce; transfer to oven.
7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
8. Garnish with basil and parsley.
9. Serve with pita bread.

Tip: Sprinkle a bit of smoked paprika over the eggs to finish.