Heat 1 tbsp oil in frying pan. Use a pan that can be covered with a lid.

Add garlic, shallots, and pepper flakes to the hot oil, turn heat down to medium. Careful to not burn garlic. Heat for 2 minutes to infuse oil.

Add washed tomatoes and let cook till softened. When tomatoes are soft, about 5 minutes, start smashing them to let the juices out.

Add salt and pepper.

Cover pan and let cook for a few minutes.

In another frying pan, heat remaining oil. When oil is hot, fry the slices of bread on both sides. Set bread aside on plate.

Slice basil into ribbons. Add half to the pan. Save the rest for serving.

Make 2 holes in the sauce for the eggs. Crack eggs into a measuring cup and pour each one into the holes. Cover pan and let eggs cook about 5-6 minutes. Yolks should be runny, but whites cooked.

Season eggs with salt and pepper.

Serve over bread and sprinkle with basil.