- 2 tablespoons extra-virgin olive oil, more for drizzling on toast
- 2 large cloves garlic, 1 thinly sliced and 1 halved
- 3 anchovy fillets, minced (optional)
- Pinch of red-pepper flakes, more to taste and for serving
- 1 (28-ounce) can diced tomatoes
- ½ teaspoon fine sea salt, more to taste
- ¼ teaspoon black pepper
- 1 large sprig fresh basil or rosemary, or a pinch of dried rosemary
- 2 tablespoons grated Parmesan, more for serving
- 1 tablespoon unsalted butter, more to taste
- 6 eggs
- Sliced crusty bread, for serving
- Small handful chopped basil or parsley, for garnish
- In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
- Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
- Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won’t cook through, so don’t skip that step.)
- While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
- To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.