Uova in Purgatorio

Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

Ingredient :

2 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 black Italian olives, pitted and chopped, or more to taste
1 teaspoon capers
1 anchovy fillet in oil, drained
7 ounces Italian tomato sauce (crushed tomatoes)
½ cup water
1 sprig chopped fresh parsley
salt to taste
2 large eggs