PREPARE THE CROSTINI Preheat the oven to 375°F and line a sheet pan with aluminum foil.
In a bowl, whip the butter, garlic and garlic powder until smooth.
Generously spread the garlic butter onto one side of the sliced bread and place onto the prepared sheet pan; set aside.
MAKE THE EGGS In an 8-inch cast-iron skillet, warm the olive oil over medium-high heat.
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, for 1 minute.
Add the Everyday Tomato Sauce and bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
Using a spoon, push the sauce to make a cavity and add an egg; repeat with the remaining eggs.
Season each egg with salt and pepper and cover the skillet with a lid.
Simmer until the whites are cooked but the yolks are still slightly runny, for 8-10 minutes.
Meanwhile, bake the garlic bread until the crusts are crispy, for 8-10 minutes.
To serve, scoop two eggs, along with some sauce, onto a dinner plate, along with some slices of the garlic bread.
Garnish with additional red pepper flakes and fresh oregano, if desired.