Heat the oil on the KITH Double-O hotplate, then add the sliced onions and cook until soft and lightly golden.

Add the minced garlic and sauté until fragrant. Add the chilli powder and fry gently (about 10–15 seconds) to release flavour without burning.

Add the diced tomato and cook for 2–3 minutes until soft and saucy.

Pour in only the tomato sauce from the sardine can and let it bubble for a minute or two so it can reduce slightly.

Place the sardines into the pan, then lightly mash one piece to help thicken the gravy. Season with salt, pepper, and about half a teaspoon of sugar.

Gently push the sardines to one side of the pan and crack the eggs into the empty space. Cover the pan and cook the eggs until they reach your preferred doneness.

Turn off the heat and add lime juice over the dish to brighten the flavours. Taste and adjust the salt or lime as needed.