Preheat your oven to 375°F (190°C). Place a baking dish to be ready for baking.
Heat the olive oil in a skillet over medium heat until shimmering and fragrant. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
Add the cherry tomatoes to the skillet. Stir well and cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices, forming a slightly chunky sauce.
Sprinkle in the ground cumin, chili flakes, and a pinch of salt and pepper. Stir to evenly coat the tomatoes with spices, cooking for an additional minute. The sauce should become aromatic and vibrant.
Transfer the tomato mixture to the prepared baking dish, spreading it out evenly with a spatula.
Create four small wells in the tomato sauce and carefully crack an egg into each well, ensuring the yolks remain intact.
Sprinkle the torn basil leaves over the top and season the eggs with a little salt and pepper.
Place the baking dish in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft and runny.
Remove from the oven and let it sit for a minute. Garnish further with extra fresh basil if desired.
Serve directly from the dish with crusty bread or your preferred side for a hearty, colorful breakfast or brunch.
