In your largest frying pan, heat 2 tablespoons of olive oil and saute the garlic, onions, fresh red chili (leaving a few slices for garnishing later), and Romano pepper. Add the bay leaves and cook until the onions are soft.

Add the fresh tomatoes and allow to soften for a few minutes and then add the canned tomatoes. Break the tomatoes up with a wooden spoon. Add the spices and sugar/honey and season with a good pinch of sea salt. Mix in the chickpeas and leave to cook and simmer for 20 minutes. Meanwhile, boil the spaghetti in salted water for 2 minutes less than instructed.

When the sauce has become slightly darker and thicker and the tomatoes have softened, add ¼ cup water or pasta water to thin it out just a little bit.

Toss the spaghetti thoroughly into the sauce and spread it evenly around the pan. With a wooden spoon, make four wells within the spaghetti and spoon a little bit of the sauce into them. Drizzle each well with a little bit of olive oil and a pinch of salt and pepper and add a few basil leaves into each one. Crack the eggs one by one into the wells.

Bring the heat up so that the sauce is simmering. Cover the pan for 4 minutes and cook until the whites are solid and the yolks are runny, or to your preferred consistency.

Top with a sprinkle of chili flakes, a pinch of salt and pepper, and a generous sprinkling of basil, parsley, and the remaining fresh chili.