In large skillet with a lid, heat oil over medium heat. Add sliced garlic and red-pepper flakes and cook about 1 minute - until garlic turns golden brown at the edges.
Stir in tomatoes, salt, and pepper, and turn heat to medium-low.
Squash tomato pieces (I used a potato masher) until tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
Make 6 divots into tomato sauce using back of a spoon. Crack an egg into each divot. Cover pan and cook until eggs are set (about 3 minutes for runny yolks!).
Sprinkle finished eggs with chopped parsley and more Parmesan.
Serve with garlic toast.