In an 8-inch skillet, combine the tomato sauce with the miso and ground chile. If the sauce is too thick, add a splash of water. Warm the sauce over medium heat, about 3-4 minutes.

Crack the eggs into a small bowl. Create a well in the center of the tomato sauce and carefully add the eggs. Reduce the heat to medium low, cover, and cook until the whites are set and the yolks are as firm as you like, 5 minutes for runny yolks or 6-7 for jammier yolks.

Remove the skillet from heat and finish with a drizzle of olive oil, a sprinkle of Parmesan, and salt.