Heat the olive oil in a 30 cm / 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes, and cook for 1 to 2 minutes until the garlic turns fragrant but doesn't brown.

Stir in the tomato paste and cook for 30 seconds until it darkens slightly and smells toasty.

Add the crushed tomatoes with their juices, the salt, and a few grinds of black pepper. Bring to a low simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

Taste the sauce and adjust the salt or chile flakes.

Use the back of a spoon to make 8 shallow wells in the sauce, spacing them evenly around the skillet. Crack an egg into each well.

Cover the skillet and reduce the heat to low. Cook for 6 to 8 minutes, until the whites are fully set and opaque but the yolks still jiggle when you nudge the pan. Check at the 6-minute mark since eggs keep cooking under the lid.

Remove the skillet from the heat. Scatter the torn basil and grated pecorino, if using, over the top.

Serve straight from the skillet with crusty bread for scooping up the sauce and yolk.