Heat a bit of olive oil in a deep pan. Throw in garlic and basil leaves (Add crushed red pepper flakes if you choose to use), tossing over medium heat briefly until fragrant. Cut up your bacon strips into bits with poultry shears and add to pan.
Pour in tomato puree until the base of the pan is covered. Bring to a simmer. Season the tomatoes well with salt, then gently break in eggs. Sprinkle with dried herbs, freshly ground black pepper and grated Parmesan. Cover and simmer over low heat for about 8-10 minutes until egg whites are firm but yolk is still runny.
Serve with buttered toast or crusty bread.