Would Eggs in Purgatory (Basically, Italian Shakshuka) work to make ahead?

I want to make this ahead and have for breakfast.

#1 Do you think it is possible to reheat coddled eggs? How far would I cook these, knowing I would want to microwave them to get them warm from refrigerator temperature.?

How many days do you think it will stay good in the fridge? Is it possible to freeze them without sacrificing texture or taste?

Eggs in Purgatory (Basically, Italian Shakshuka)

Ingredients

• 2 tbsp extra virgin olive oil
• 1/4 cup finely chopped onion (optional, some recipes use only garlic)
• 2-3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (adjust to taste)
• 1 (14-ounce) can crushed or peeled plum tomatoes
• Salt and pepper to taste
• 4 large eggs
• Fresh basil or parsley, chopped, for garnish
• Crusty bread or pita for serving
• Grated Parmesan cheese (optional) 

Instructions

1. Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 2-3 minutes. Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
2. Simmer the sauce: Pour in the tomatoes (if using whole canned tomatoes, crush them with a spoon or fork first). Season with salt and pepper. Bring the sauce to a gentle simmer and cook for about 10-15 minutes, stirring occasionally, until it thickens slightly.
3. Add the eggs: Using the back of a spoon, make four small wells or divots in the tomato sauce. Gently crack an egg into a small bowl or ramekin and then carefully slip it into one of the wells. Repeat with the remaining eggs, spacing them evenly in the pan.
4. Cook the eggs: Sprinkle the eggs with a pinch of salt and pepper and a tablespoon of Parmesan cheese, if using. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 5 to 10 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).
5. Garnish and serve: Remove the pan from the heat. Garnish with fresh chopped parsley or basil and a final drizzle of olive oil. Serve immediately with plenty of crusty bread for dipping into the sauce.