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

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.