In a large skillet or cast iron pan, heat olive oil. Saute sliced onions and minced garlic until garlic becomes golden brown, about 1-2 minutes.

Add in tomato sauce, Sriracha, chopped Thai basil, soy sauce, sugar, and black pepper. Stir ingredients in evenly and carefully add in canned sardines. Bring mixture to a boil, stirring frequently to ensure sardines do not stick to the bottom of the pan.

Reduce heat and slowly crack eggs over simmering tomato mixture. Cover with a lid and allow eggs to simmer until egg whites are cooked and egg yolks have reached your desired consistency, at least an additional 10-15 minutes.

While eggs are simmering, warm baguette in oven at 250 degrees.

Once eggs are finished cooking, garnish with additional chopped Thai basil and serve with warm baguette.