1 tablespoon extra virgin olive oil, plus more for drizzling
3-4 cloves garlic, finely chopped
pinch hot red pepper flakes
1 28 oz. can whole peeled tomatoes (I like fire roasted), coarsley chopped with juice
1 1/2 cups water
1 1/2 teaspoons coarse sea salt
1/4 teaspoon freshly ground black pepper
4 1/2-inch thick slices sourdough bread (or hearty bread of choice)
4 whole large eggs