Tomato Soup with Poached Eggs

This was amazing! And so simple to make!  My husband and I really liked this one. It is a Martha Stewart recipe. The red pepper flakes add a little kick. Not too spicy. It is definitely different than the typical tomato soup and grilled cheese. I prefer this. Feels a little healthier.

Serves 4

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 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread
Shredded basil, for garnish (or I mixed a little of it in the sauce)

Directions:
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; sprinkle with basil. Spoon soup and poached eggs over toast, drizzle with a little more oil, and serve immediately.