On the stove top in a cast iron skillet or similar, heat a couple of drizzles of olive oil. Add the diced onion and season with salt and black pepper to your taste. Add the red pepper flakes. Cook for around 3 minutes until the onion has softened and is beginning to brown.
Add the dry Italian seasoning and garlic. Saute for 1-2 minutes until the garlic is fragrant. Add the tomatoes.
Cook over medium for around 5-7 minutes to allow the tomatoes to break down and reduce. Taste and adjust the salt and pepper to your taste.
After the tomatoes have cooked add the spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes.
Using a spoon, make divets pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with salt and black pepper.
Continue to cook the eggs according to your personal preference.
To serve, sprinkle the tops with grated Parmesan and fresh chopped basil.