Heat the olive oil in a large skillet over medium heat and add in the garlic. Cook for 1 minute, stirring frequently, just until the garlic is softened and lightly brown. Stir in the wine, if using, and allow it to bubble away before adding the canned tomatoes. Bring the mixture to a simmer and cook for 10 to 15 minutes just to thicken and bring the flavours together.
Stir in the Bomba and parsley and season to taste with salt and pepper. Using a spoon, make slight wells in the tomato sauce and crack an egg into each. Cover with a tight-fitting lid, turn the heat down to medium-low, and cook the eggs until the whites are firm and the yolks are still runny, about 4 to 6 minutes.
Dollop with the ricotta, drizzle with some olive oil, and scatter with grated Parmigiano-Reggiano and herbs. Serve immediately with hunks of crusty bread.
