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Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper; cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute.
Add tomatoes and salt; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, 10 to 12 minutes. Stir in spinach; cook until wilted, about 1 minute.
Using the back of a spoon, make 4 wells in the tomato mixture; crack an egg into each well. Cover and cook over medium heat, undisturbed, until the egg whites are cooked through and the yolks are still runny, 2 to 3 minutes. Remove from heat; sprinkle with cheese and basil. Serve with toast.