Place the olive oil, onion and garlic in a pan.  Saute until onion becomes translucent.  Set aside.

Blend crushed red pepper, cayenne, tomatoes, basil, parsley and salt.  Add to onion and garlic on medium heat.  Allow to simmer and cook down to desired consistency.

Carefully crack eggs into a bowl, keeping them intact. Slowly add to simmering sauce and cover.  Allow to cook to desired hardness.

Serve with toast and grated parmesan.