Add sliced garlic, anchovies, and red pepper flakes, stirring until fragrant and lightly golden

Pour in crushed tomatoes and salt, stirring to combine into a smooth, vibrant sauce

Let the sauce simmer gently until slightly thickened and glossy, releasing a rich tomato aroma

Stir in fresh spinach and cook until wilted and tender but still bright green

Use the back of a spoon to create small wells in the sauce for the eggs

Crack one egg into each well, spacing them evenly across the pan

Cover the skillet and cook until the egg whites are set and yolks remain soft and runny

Remove from heat and sprinkle with Parmesan cheese and fresh basil

Serve immediately with warm toasted bread for dipping into the sauce and yolks