Simple recipe you must make

I am always excited when I get a new magazine in the mail, mainly because all of mine are food magazines and it means new recipes! In my new Body and Soul Magazine they had a section on eating more veggies and this was a recipe I found. I knew I had to make it right away. You have to believe me when I tell you, this was one of the most delicious things I have ever made at home. It's one of those things that is so simple you can't believe how amazing the final outcome is. It tasted like something you would eat out at a really nice restaurant and remember forever. Jason loved it and I added some noodles to Lucy's bowl because I knew she wouldn't eat it otherwise. She is convinced that she doesn't like tomatoes, but she does. She may not know it yet. Please, I beg of you, if you only make one thing from my blog, make this. It is delightful! The fresh basil is a must.

Tomato Soup with Poached Eggs-Adapted from Body and Soul Magazine
serves 4
2 T olive oil extra for bread and drizzling
3-4 cloves garlic sliced very thinly plus another clove for toast
pinch of red pepper flakes
Place the oil, garlic cloves and red pepper flakes in a tall sided skillet or pan over medium heat. Cook just until the garlic turns golden.
1 28 oz can of plum tomatoes with juices, coarsely chopped (I drained mine keeping the liquids in a bowl and then chopped the tomatoes on a board adding it all)
3 c water
1 1/2 t kosher salt
1/4 t fresh ground pepper
4 large eggs
4 slices of rustic bread (we put two pieces in the bottom of our bowl because they were kind of small and frankly we like bread)
shredded fresh basil for garnish

Add the tomatoes, water, salt and pepper. Bring to a boil and then turn down to a simmer for 10 minutes. Crack eggs into individual small bowls. Carefully lower into the liquid each egg, then cover and simmer 3-4 minutes. Do not overcook. They say to broil the bread under the broiler. Brush it with the olive oil and when it's done rub it with a garlic clove that is cut in half. I kept burning my bread so you could put it in the toaster too if it fits. Maybe you will have better luck with yours. I went through two batches of toast I had to throw out.
To serve, put the bread in the bottom of the bowl with the basil. Scoop out the egg and place it on top of the toast, then ladle in the soup around it.
This is pure heaven. I am warning you. If you want to eat something that will freak your freak, then make this. My husband didn't stop talking about it all weekend. He told me, please don't forget about this one. This is one we need to have again and again. I agree. This is the most simple thing I have made with the most flavorful results. Please enjoy!