Äggrätten Pizzaiola

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1. 1
   In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
2. 2
   Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
3. 3
   Reduce heat, add the basil and simmer 5 minutes.
4. 4
   Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
5. 5
   Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
6. 6
   Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread (optional)