Ingredients:
2 cloves garlic, chopped plus 1 clove, halved
¼ teaspoon red pepper flakes, or to taste
3 tablespoons olive oil, divided
1½ cups chopped tomatoes
3 cups water
1 piece parmesan cheese rind (approx. 2-by-3 inch), freshly grated
plus 2 tablespoons freshly grated Parmesan, divided
¼ teaspoon sea salt
½ cup cooked chard, coarsely chopped
2 large slices (1-inch thick) country style bread, toasted
4 large eggs
Directions:
1. Put chopped garlic and crushed red pepper flakes in a 3-4 quart pot. Drizzle with 1 tablespoon oil and stir to coat. Cook over medium heat until the garlic barely begins to brown, about 2 minutes. Add the tomatoes, water, cheese rind and salt; bring to a simmer and cook for 15 minutes. Discard the rind. Stir in chard.
2. Meanwhile, cut each slice of toasted bread in half and rub it with cut sides of the garlic halves. Divide the bread among 4 shallow soup bowls.
3. Crack each egg into its own small bowl taking care not to break the yolks. Make four depressions in the chard-tomato mixture and slip the eggs into them. Cook for 3-5 minutes for medium-set yolks, spooning a little broth over the top from time to time if the eggs are not completely submerged. Using a slotted spoon, transfer an egg to each piece of toast. Spoon tomato broth over eggs, sprinkle with grated Parmesan, and drizzle with the remaining olive oil. Serve at once.
Serves 4