Rustic Bread and Tomato Soup with Poached Eggs

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in canned crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar (if using), salt, and pepper. Bring to a simmer.

Reduce heat and simmer for at least 20 minutes, allowing the flavors to meld. Stir occasionally.

While the soup is simmering, toast the rustic bread slices until golden brown, either in a toaster or in the oven.

Poach the eggs: Fill a skillet with about 3 inches of water and bring to a gentle simmer. Add vinegar.

Crack each egg into a small bowl. Gently swirl the simmering water to create a whirlpool, then carefully slide an egg into the center. Repeat with the remaining eggs.

Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate to drain any excess water.

To assemble the dish, place a slice of toasted bread in each bowl. Ladle the tomato soup over the bread.

Top each bowl with a poached egg. Garnish with fresh basil leaves and grated Parmesan cheese (optional). Serve immediately.