Tomato Soup with Poached Eggs

• 2 Tbsp olive oil, plus more for toast and drizzling
• 4 garlic cloves; 3 thinly sliced, 1 halved for toast
• pinch of crushed red pepper flakes
• 1 can (28 oz) whole peeled tomatoes, coarsely chopped, with juice reserved
• 3 cups water
• coarse salt
• freshly ground black pepper
• 4 large eggs
• 4 slices rustic bread
• shredded fresh basil leaves, for garnish (optional)

In a large straight-sided skillet over medium, heat the olive oil, sliced garlic, and red pepper flakes until garlic is just beginning to turn golden, stirring often, about 5 minutes. Add tomatoes and the water and season with salt and pepper. Bring mixture to a boil, then reduce heat to low and simmer, covered, 10 minutes.

Crack 1 egg into a teacup or small bowl. Carefully lower edge into simmering liquid, allowing egg to slip into skillet. Repeat with remaining eggs. Cover and cook until the whites are cooked through, 3 to 4 minutes.

Meanwhile, brush bread with oil and broil until golden; rub with cut sides of garlic clove. To serve, place 1 piece of toast in each of 4 shallow bowls. Ladle soup and poached eggs over toast, drizzle with a little more oil, and garnish with basil, if desired.

Makes 4 servings, 9 WW PointsPlus each.