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1
Preheat the oven to 500F.
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2
Prepare the tomatoes for the soup: Core the tomatoes and quarter them lengthwise.
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3
In a large bowl, mix the tomatoes, 1/4 cup of the olive oil, the vinegar, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
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4
Spread the tomatoes on a nonreactive rimmed baking sheet.
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5
Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.
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6
Remove from the oven and let cool.
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7
Leave the oven on.
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8
Make the bruschetta: Cut the bread crosswise into slices about 1 inch thick.
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9
You will need 8 slices.
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10
Place the slices in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes.
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11
Remove from the oven and lightly brush the bread slices on both sides with olive oil, then season lightly with salt.
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12
Let cool.
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13
In a large saucepan, combine the remaining 1/4 cup olive oil, the onion, and a pinch of salt over medium heat.
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14
Cook the onion, stirring occasionally, until very soft, 8 to 10 minutes.
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15
Raise the heat to high and add the roasted tomatoes and water.
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16
Bring to a simmer, adjust the heat to maintain the simmer, and cook for 5 minutes.
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17
Season to taste with salt and pepper.
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18
Remove from the heat and let cool slightly.
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19
Working in batches, puree the tomato mixture with the basil, starting at a slow speed and increasing the speed gradually.
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20
The mixture should be very smooth.
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21
Alternatively, you can use an immersion blender right in the pan.
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22
You should have about 8 cups.
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23
(You can prepare the soup to this point and refrigerate several hours in advance.
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24
When ready to serve, bring to room temperature or reheat gently over medium heat.)
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25
Cook the eggs: Over medium-high heat, use 2 skillets large enough for 4 eggs each; add enough oil to cover the bottom of each skillet by 1/8 inch.
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26
Divide the red pepper flakes evenly between the skillets, scattering them evenly over the bottom, then crack 4 eggs into each pan.
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27
Cook the eggs until the yolks are barely set, about 4 minutes, occasionally tilting each skillet to collect some oil in a spoon and pouring it over the yolks.
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28
Remove the eggs from the skillets with a slotted spatula.
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29
To serve the soup, place 1 bruschetta in the center of each of eight shallow soup bowls.
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30
Pour the soup around the bruschetta.
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31
Place an egg on top of each bruschetta.
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32
Garnish with the torn basil.
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33
Drizzle the flavored oil from the skillets over each bowl of soup and serve.
