Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion and bell pepper to the hot oil. Cook, stirring often, until vegetables are softened, about 8 minutes.
Stir in the garlic and cook for a few seconds. Add the tomatoes, salt, and crushed red pepper. Stir to combine then reduce heat to low. Simmer on low heat, stirring occasionally, for about 10 minutes.
Carefully crack each egg in a separate small bowl. Carefully tilt each bowl and slip each egg onto the sauce in separate corners of the pan. Sprinkle the Parmesan over the eggs then place the skillet in the oven and bake for 6 to 10 minutes, depending on how well you like your eggs cooked.
Take the skillet out of the oven and sprinkle the basil on top. Serve with toasted bread.
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