In a food processor, add pesto ingredients and blend. Adjust seasoning to taste and set aside until ready to use.
Heat olive oil in a skillet. Add Tuttorosso Tomato Sauce and red pepper flakes. Stir and cook until heated through, about 8 minutes.
Using the back of a spoon, create 4 wells into the sauce. Crack each egg into the well. Sprinkle parmesan on top and season eggs with salt and pepper. Cover with a lid and let cook for about 12-15 minutes on medium heat.
Brush sourdough bread with olive oil, cook 2-3 minutes per side on medium heat. Set aside.
When eggs are done, drizzle pesto on top and more grated parmesan. Serve right in the skillet and dip bread right into the sauce.
