2 teaspoons olive oil
2 slices thick-cut bacon, cut into 1/4-inch lardons
2 cloves garlic, minced
Pinch of hot pepper flakes
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves
6 large eggs
Freshly grated Parmigiano-Reggiano
Crusty bread, such as Semolina, for serving
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