Heat the olive oil in a skillet over medium heat.
Add the diced onion and crushed red pepper flakes then cook, stirring often, for 3-4 minutes.
Add the slivered garlic and cook, stirring constantly, for 1 minute.
Add the diced tomatoes and their juices. Cook, stirring often for 20 minutes.
Taste and season with sea salt, freshly cracked pepper, and a bit of sugar, to taste.
Make three or four wells in the tomatoes with the back of your spoon.
Crack an egg into each well and cover with a lid.
Cook until the egg whites are set and the yolks are still soft, about 3-4 minutes.
Season the eggs with sea salt and freshly cracked pepper, to taste.
Top with slices of brie and fresh parsley.
Serve immediately with grilled or toasted sourdough bread. Enjoy.