In a large skillet, combine tomato sauce and red pepper flakes. Cook over medium-high heat until the sauce begins to boil. Stir to keep sauce from burning.

Form three wells in the sauce. Then, crack an egg into each well.

Reduce heat to medium, season with salt and pepper, and cook eggs until are set, but yolk is still runny.

Halfway through cooking the eggs, tear up proscuitto and form pieces into little bundles.

Tuck proscuitto bundles into the sauce and allow to cook while eggs set.

Once everything has cooked, drizzle dish with a little extra virgin olive oil, sprinkle on oregano and shaved Parmesan cheese, and serve with crusty bread for dipping.