Warm oil over medium heat in large skillet. Add garlic, salt, red pepper flakes, oregano and basil. Sauté while stirring for 2 minutes or until garlic is lightly golden. Add tomatoes and simmer for 2 minutes.

While the sauce is simmering, melt 1/2 teaspoon of oil or ghee in large skillet over medium/low heat. Add 2 eggs to skillet and allow the edges to turn white. Season with salt and pepper. add a small splash of water to the pan and cover with lid. Cook for approximately 2 minutes or until the whites are done and the yolks still yellow. Repeat these steps with second batch of eggs.

Spoon sauce into serving bowls. Top with fried egg, shredded cheese and parsley.