Place your eggs in a pot of hot boiling water and boil till eggs are medium boiled (still a little runny inside), about 5 minutes. Whilst that is boiling, take your onion and flat leaf parsley and chop.
Leave the eggs to cool in some cold ice water to stop the cooking process.
Heat your pan with two tablespoons of sunflower oil add your onions, garlic, ginger and thyme, and saute for 6 minutes, making sure that you stir and don't let it stick to the pan. Add a little more oil if you have to.
Pour the tomatoes in the pan, add salt and pepper and some diced chilli. Allow to simmer for 7 minutes. Shell your eggs and add boiled eggs to the tomato base. Simmer until tomato sauce has slightly reduced and is not runny. Add fresh parsley, stir, take off the heat and serve.