Step 1

Mince 2 garlic cloves and finely chop 1/2 medium yellow onion.

Step 2

Heat 1/4 cup extra-virgin olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes.

Step 3

Add 1 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and continue cooking until the onion mixture turns golden-brown, about 1 minute more.

Step 4

Add 1 (28-ounce) can crushed tomatoes and stir to combine. When the mixture begins to bubble and splatter, lower the heat as needed to maintain a simmer and continue cooking until the sauce is flavorful and no longer raw tasting, about 20 minutes. Meanwhile, finely grate 1/2 ounce Pecorino Romano or Parmesan cheese (about 2 tablespoons). Cut 1/4 cup loosely packed fresh basil leaves into strips as thin as possible.

Step 5

Using a spoon, create a depression to the best of your ability in the tomato sauce. Crack 1 large egg into the depression, then spoon some of the tomato sauce over the egg to cover. Repeat with the remaining 5 eggs, spacing them evenly apart in the pan.

Step 6

Cover and cook on medium heat until the whites are just set, 6 to 8 minutes for runny yolks (cook longer for set yolks). Uncover and sprinkle with the cheese and basil. Divide between 3 to 4 bowls and serve with crusty bread.