Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread

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One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce

1/2 cup chopped kalamata olives

1/2 cup diced salami

3 tablespoons olive oil, plus extra for drizzling 

Kosher salt and freshly ground black pepper

1 cup torn fresh mozzarella

4 large eggs 

1/2 cup fresh basil leaves, torn 

4 slices country bread

2 cloves garlic

Grated Pecorino Romano cheese, for sprinkling