Egg in soup recipe

• 4 cloves garlic (reduce to 2 cloves, if preferred), peeled and sliced
• 1 small bunch flat-leaf parsley
• 16 Pomodorino tomatoes (or substitute with baby plum or cherry tomatoes)
• 1 l (1.8pints) water
• 8 peppercorns
• 1 pinch of coarse sea salt
• 100 g (3.5oz) parmesan, grated
• 4 slices crusty bread (white, sour dough or spelt bread)
• 8 tbsp extra-virgin olive oil
• 4 eggs
• 1 pinch of table salt
• 1 pinch freshly ground pepper, if desired

1. Peel and slice the garlic.
2. If you adore garlic, do not slice it too thinly; if you or your guests are not so keen on it though, cut really thin slices.
3. Wash the flat-leaf parsley and leave it whole (stalks and leaves).
4. Wash the tomatoes.
5. Pour three-quarters of the water into a very large frying pan (with a lid, which will be used later).
6. Add the garlic, the parsley, the tomatoes, the peppercorns and a pinch of coarse sea salt.
7. Cook for 15 minutes at medium heat.
8. Add the remaining water when the water starts evaporating.
9. (If you do not have a large frying pan, split all the ingredients in half, and, when you reach the relevant stage, cook the eggs two at a time).

garlic, flatleaf parsley, tomatoes, l, peppercorns, salt, parmesan, crusty bread, extravirgin olive oil, eggs, salt, freshly ground pepper

Taken from www.lovefood.com/guide/recipes/18501/egg-in-soup-recipe (may not work)