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 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread

2 tablespoons extra-virgin olive oil, plus more for toast and drizzling 3 to 4 cloves garlic, thinly sliced, plus one clove for toast 1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice 3 cup s water 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 4 large eggs 4 slices rustic bread

In a straight-sided skillet over medium
heat, cook the oil, garlic, and pepper
flakes until garlic is just beginning to turn
golden, about 5 minutes. Add the tomatoes,
water, salt, and pepper.

Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.

Crack one egg into a small bowl. Carefully
lower edge of bowl into simmering liquid,
allowing egg to slip into pot. Repeat with
remaining eggs. Cover pot and cook until
whites are cooked through, 3 to 4 minutes.

Meanwhile, brush bread with oil and
broil until golden; rub with garlic. Place
one slice in each of four shallow bowls. Spoon soup and poached
eggs over toast, drizzle with a little more
oil, and serve immediately.