Heat olive oil in a large skillet over medium-high heat. When hot, add thinly sliced garlic and crushed red pepper flakes. Cook until fragrant and lightly browned.
Pour in can of tomatoes, Kosher salt, and black pepper. Stir well, then simmer until sauce has reduced and thickened.
Create small divots in the tomato sauce, then crack an egg into each. Use 1-2 eggs. Season the eggs lightly with Kosher salt. Cover the pan, then cook over medium heat until the egg whites are set. Add additional black pepper to the eggs, then serve immediately with grated Parmesan and fresh herbs.