Prepare the garlic butter by mixing soft butter with a pinch of salt, a pinch of black pepper, garlic powder, and 4g of the fresh chopped parsley. Cut the English muffins in half and spread the butter mixture evenly on top.
Top the buttered muffin halves with grated mozzarella and bake in the oven at 200°C (400°F) for 8 minutes.
Meanwhile, heat a splash of olive oil in a pan and brown the diced red onion for a few minutes. Add the whole tomatoes, cover the pan, and cook until the tomato skins soften.
Remove the skins from the tomatoes directly in the pan, then mash the flesh. Stir in the tomato paste, remaining 3g of parsley, fresh basil, a drizzle of honey, grated parmesan, and a pinch of black pepper. Simmer for a few minutes.
Crack the eggs directly into the simmering tomato sauce. Cover the pan and let it cook for 3 to 4 minutes. Serve immediately with the cheesy garlic bread for dipping.
Cook it hands-free.
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