Step 1

In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.

Step 2

Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.

Step 3

Reduce heat, add the basil and simmer 5 minutes.

Step 4

Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.

Step 5

Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.

Step 6

Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread (optional)