For tomato sauce, in a large skillet heat 1 tablespoon of the oil over medium heat. Add garlic; cook for 1 minute. Stir in tomatoes, salt, crushed red pepper, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until tomato juices begin to thicken, stirring and crushing tomatoes occasionally with the back of a spoon.
Crack one of the eggs into a small bowl or cup. Slip the egg into the tomato mixture. Repeat with the remaining eggs, allowing each egg an equal amount of space in the tomato mixture. Reduce heat to medium-low. Simmer, covered, about 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Drizzle eggs with the remaining 1 tablespoon olive oil before serving. Sprinkle with fresh basil and serve with flatbread.