¼ cup minced fresh parsley (or perilla leaves, if you can get them), plus more for serving
1 (28-ounce) can diced
or crushed tomatoes
¼ cup grated Parmesan cheese, plus more for serving
2 to 3 tablespoons gochujang
1 to 2 teaspoons brown sugar, light or dark (optional)
1 to 2 cups torn spinach
or kale leaves, or other leafy greens (optional)
4 to 6 large eggs (depending on how many people you’re serving)
Toast, for serving
In a 10-inch skillet, heat the oil over medium until shimmering. Add the onion and garlic, season with salt and pepper, and cook until the onion begins to soften, 2 to 3 minutes. Add the parsley and cook for about 2 more minutes, just until parsley begins to soften and turn bright green.
Add the tomatoes, Parmesan, gochujang, and brown sugar (if using), and give everything a good stir. Season with salt and pepper, then lower the heat to medium-low and simmer for about 15 minutes, stirring occasionally. Taste and adjust the seasonings if needed. Add the greens (if using) and cook until just barely wilted. Spinach and other more tender leafy greens will take only 30 seconds to 1 minute; kale and other tough leafy greens will take longer, 3 to 4 minutes.
Make small indentations in the sauce for the eggs, one for each egg, and crack them into the pan. Cover the pan and cook until the whites are set and the yolks are still soft, 5 to 7 minutes (or longer, if you like your eggs more firm). Meanwhile, toast your bread. Once the eggs are cooked to your liking, remove from the heat and enjoy warm, sprinkled with additional Parmesan and parsley, and served with toast for dipping.