Tomato strata with scrambled eggs

Ingredients:

• 6 tablespoons unsalted butter at room temperature
• 1 clove of garlic, grated
• 1 round loaf Tuscan bread (about 380g), sliced ​​1cm thick.
• 1.5 tbsp. grated mozzarella (about 180 gr.)
• 3/4 cup grated Parmesan (about 90 g)
• 1 teaspoon Italian seasoning
• 1 jar (700 g) of tomato and basil pasta sauce
• 6 large eggs
• A pinch of crushed red pepper flakes

Preparation:

1. Position one rack on the top shelf of the oven and the other in the center. Preheat the oven to broil. In a small bowl, combine the butter, garlic, 1/4 teaspoon salt, and freshly ground black pepper with a fork. Place the bread on a baking sheet in a single layer and brush each slice with garlic butter. Bake on the top rack until golden brown, 2–3 minutes. Set aside.
2. Reduce oven temperature to 220°C. Meanwhile, combine mozzarella, Parmesan, and Italian seasoning in a medium bowl.
3. Spoon 1 cup tomato sauce into the bottom of a 9 x 13-inch baking dish. Place half the bread, toasted side up, on top of the sauce in a single layer. Top with 1/2 cup sauce and sprinkle with half the cheese mixture. Repeat the layering with the remaining bread, sauce, and cheese.
4. Using the back of a spoon, make 6 wells in the sauce and bread (it's okay if the bread tears a little). Carefully crack an egg into each well. Sprinkle with red pepper flakes. Bake on the middle rack of the oven until the whites are set, the yolks are still runny, and the cheese is melted and golden brown in spots, 15–18 minutes. Let stand for 10 minutes and serve.