In a large oven-proof skillet, preferably cast iron, warm the olive oil over medium heat.  Add the red pepper flakes. Stir into the oil and allow to cook until fragrant. Add the garlic and onion.  Cook, stirring constantly until the onion becomes translucent, about 4-5 minutes.  

Stir in the Italian seasoning, salt, and chopped tomatoes with their juice.  Bring to a simmer. Use the back of your spoon to crush the larger pieces of tomato and allow to cook for 20 minutes.  

Stir in the butter and 2 tablespoons of the Parmesan cheese.  Cook another 5 minutes.

Once the sauce reduces down a bit, use the back of your spoon to make 4 indentations in the sauce.

Crack the eggs, one by one, into a small ramekin or bowl.  Gently slide the egg into the divots on top of the tomato mixture.

Sprinkle the remaining 2 tablespoons of Parmesan cheese and the black pepper over the eggs.

Partially cover the skillet with a lid and allow to simmer for 2-3 minutes.  Check to ensure that the whites of the eggs are completely cooked and set, but the yolk is still runny.

Remove the skillet from the heat.  Garnish with a sprinkle of basil leaves.

Serve hot with slices of Italian bread.