Tomato Soup with Poached Eggs
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
- 3 to 4 cloves garlic, thinly sliced, plus one clove for toast
- Pinch hot red pepper flakes
- 1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
- 3 cups water
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 large eggs
- 4 slices rustic bread
- Shredded basil, for garnish (optional)
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