Spicy Mushroom Soup With Egg, Bread, And Cheese

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• pinch of hot red pepper flakes
• 3 cups tightly packed mixed fresh mushrooms, stems removed, wiped clean with a damp cloth
• leaves of 4 fresh thyme sprigs
• fine sea salt
• freshly ground black pepper
• 1/2 cup canned crushed tomatoes with their liquid
• 1 quart vegetable stock, simmering in a pot on a back burner
• four 1-inch-thick slices Tuscan country bread, grilled or toasted
• 4 large eggs
• 1/4 cup grated Parmigiano-Reggiano

1. Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and saute until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes.
2. Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes.
3. Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes.
4. Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.

extra virgin olive oil, garlic, mushrooms, thyme, salt, freshly ground black pepper, tomatoes, vegetable stock, country bread, eggs, ubc

Taken from www.epicurious.com/recipes/member/views/spicy-mushroom-soup-with-egg-bread-and-cheese-1256251 (may not work)