1. Preheat oven to 350°F. On a baking sheet, drizzle red onion slices with olive oil. Roast for 15-20 minutes until onion is soft. Set aside and let cool.
2. In a skillet over low heat, fry an egg to over-medium, so the yolk is soft but not runny.
3. On one piece of toasted bread, lay the just-cooked egg, and top with frisée.
4. Over the frisée, arrange anchovies, and top the anchovies with a handful of the roasted onion.
5. Spread the salsa verde on the other piece of toast, and place the bread atop the anchovies. Cut in half and serve.

Makes 1 sandwich.