Special equipment: 6 small ramekins
Heat a 10-inch skillet with high sides over medium-high heat. Add the olive oil and bacon and render the bacon fat over medium-high heat until crisp, about 3 minutes. If there is more than 2 tablespoons of fat in the skillet, discard the excess. Add the garlic and hot pepper flakes and continue to cook for 1 minute. Add the tomatoes and season the mixture lightly with salt and black pepper. Continue to cook over medium-high heat and let the sauce simmer until slightly thickened, about 10 minutes. Add the parsley and stir to combine.
Lower the heat to medium and taste. Adjust the seasoning as needed with salt and pepper. Crack each egg into a small ramekin and add them one by one on top of the sauce, cover the skillet with the lid and allow the mixture to cook for 3 minutes (this is if you like your yolk just set, if you like it runny, cook them for less time).
Plate the eggs, grate some Parmigiano-Reggiano over the top and serve from the pan with good crusty bread.