Place a large pot over medium-high heat and add the oil, onion and carrot. Season with a small amount of salt and pepper and allow the mixture to sweat until translucent. Add the garlic and chili and season with a small amount of salt and pepper. Continue cooking for 3 to 5 minutes.

Using your hands, crush the tomatoes and add them to the pot. Add the herbs and anchovies and stir to combine. Adjust the heat to a very low simmer and allow the tomato sauce to simmer for 1½ to 2 hours. Adjust the seasoning, to taste.

To prepare the eggs, transfer 4 to 5 cups of the tomato sauce to a large sauté pan and heat to a low simmer. Crack the eggs directly into the simmering tomato sauce and season with salt and pepper. Allow the eggs to poach to desired doneness (3 to 4 minutes for solid white and runny yolks).

Serve the eggs and tomato sauce directly from the pan, garnished with a sprinkling of Parmigiano-Reggiano and an optional generous drizzle of extra-virgin olive oil. Serve with the sliced bread for dipping.

Recipe notes

Store any unused sauce in the refrigerator for up to 1 week.