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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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