In a large skillet heat the olive oil over medium heat. Add the garlic and cook for about 3 minutes.
Pour in the crushed tomatoes, spinach, red pepper flakes and salt to the pan. Turn down the heat to low and simmer, uncovered for 10 minutes.
Using a spoon make 4-6 holes into the sauce, then crack an egg into each hole. Cover and cook until the eggs are set to your liking, 2 to 3 minutes for runnier yolks, or 4 – 5 minutes for a more set yolk.
Turn off the heat and top with any combination of cilantro, parsley and basil (I love using all three). If you’re not dairy-free this would be delicious with feta cheese on top as well. Serve with toasted bread. I highly recommend dipping the bread into the egg yolks 🙂