Add olive oil, minced garlic and red pepper flakes to a large, cold skillet and slowly warm up the oil over very low heat. Heat the oil until the garlic is very fragrant, about 10 minutes.
Next, add the tomato sauce, salt, pepper, basil and sugar to the pan. Increase heat to medium, medium-high heat, stir and heat the sauce until thick and bubbly.
Once the sauce is hot, crack 6 eggs and gently place them on top of the tomato sauce, making sure to space the eggs out evenly. (If serving a crowd, feel free to add a few more eggs to the pan.) Sprinkle the eggs with a pinch of salt and pepper, cover the pan and cook the eggs until just set, about 8-10 minutes.
Once eggs are set, uncover the pan, remove it from the heat and grate parmesan cheese over top of the eggs and sauce. Serve immediately with hunks of crusty artisan bread. Enjoy!
