eggs in purgatory, puttanesca-style

Name: eggs in purgatory, puttanesca-style
Cuisine: European, Italian, Mediterranean
Ingredients: A glug (1 to 2 tablespoons) olive oil, plus extra to finish; 1 to 2 cloves garlic, peeled; 1/4 cup flat-leaf parsley leaves, plus extra for garnish; 2 tablespoons pitted black olives; 1 tablespoon capers, drained, rinsed; 1 anchovy filet, minced, or more to taste, if you prefer a heap of them; 1 teaspoon dried oregano or double that of fresh; 1/8 teaspoon crushed red pepper flakes, or more to taste; 1 (14-ounce) can diced or crushed tomatoes; Salt, to taste; 1 to 4 large eggs (shown with 1); 1/4 cup grated parmesan or pecorino cheese, plus extra to finish; A slice of bread of your choice, per egg