Preheat your oven to 375°F (190°C). Lightly grease two 6-ounce ramekins with a drizzle of olive oil or a spray of non-stick cooking spray.
In a small skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes (or diced Roma tomatoes) and red pepper flakes (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Divide the tomato mixture evenly between the two prepared ramekins. Spread it into an even layer. Sprinkle half of the chopped fresh basil over the tomatoes in each ramekin.
Carefully crack two eggs into a small bowl first. Then, gently slide one egg over the tomato layer in each ramekin. Try to keep the yolk centered and intact.
Season only with salt and freshly ground black pepper to taste.
Bake the ramekins in the preheated oven for 15 minutes, or until the eggs are set and the yolk is cooked to your desired doneness. Allow to cool slightly before serving.
Drizzle with extra olive oil if desired and serve with a sprinkle of fresh basil for garnish.