Sopa de Tomate Portuguese Tomato Soup with Poached Eggs

Ingredients

• 1⁄2 thick-cut bacon (about 4 slices), cut into 1/2″ pieces
• 1⁄4 lb. cured Portuguese chouriço sausage, halved lengthwise and cut crosswise 1/4″ thick
• 6 cloves garlic, minced
• 2 (28-oz.) cans whole peeled tomatoes, seeded and crushed by hand
• Kosher salt and freshly ground black pepper, to taste
• 6 eggs
• 6 (1/2″-thick) slices Portuguese pão, or rustic country bread, lightly toasted

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