Heat the olive oil in a large skillet over medium heat and add the garlic and chili flakes. Cook 1 minute until fragrant. Stir in the tomatoes, oregano, sugar, ¼ teaspoon salt and ⅛ teaspoon pepper. Simmer 5 minutes and then stir in the spinach. Cook another few minutes until spinach is wilted.

Divide the sauce between 4 ramekins or individual gratin dishes and make an indentation in the center of each one with the back of a large spoon. Crack an egg into the center of each ramekin being careful to keep the yolk intact (I prefer to crack the eggs into a separate bowl and then pour the eggs into the ramekins). Sprinkle 2 teaspoons cheese on top of each one. Place the ramekins on a baking sheet and bake in the oven for 20 minutes or until the egg whites are just set. Remove from oven and garnish with parsley. Serve warm.