2 tablespoons olive oil, plus more for the bread
3-4 cloves thinly slivered garlic, plus one more for the bread
pinch of hot red pepper flakes
1 28-ounce can fire-roasted crushed tomatoes, such as Muir Glen
3 cups water
4 eggs
4 slices hearty bread

In a large, straight-sided skillet, heat olive oil over moderate heat and add garlic and red pepper flakes, cooking until the garlic is just beginning to color and turn golden (3-5 minutes). Add tomatoes and water, season with salt and pepper; raise heat and bring to a boil, then lower heat and let simmer for 10 minutes. Meanwhile, brush bread slices with a bit of olive oil and broil until toasted and crusty. Rub each slice with reserved garlic clove and place one slice in the bottom of each soup bowl. Crack an egg into a shallow dish (such as a teacup saucer) and carefully slide into the simmering soup where bubbles are breaking the surface. Repeat with remaining eggs, spacing them out; cover, and let simmer for 3-4 minutes. Ladle soup and poached eggs into bowls over the bread.