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1.
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Heat the oil in a large, wide, heavy saucepan over medium heat.
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When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes.
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With a slotted spoon, transfer to a medium bowl.
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Sprinkle with salt and a grinding of pepper and set aside.
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2.
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Discard the oil in the pan and wipe the pan dry with a paper towel.
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Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes.
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Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes.
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Stir in the garlic and red pepper flakes and saute for 1 minute more.
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3.
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Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan.
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(Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.)
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Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.
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Season to taste.
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(The soup can be made up to 1 day ahead.)
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4.
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Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly.
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Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
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5.
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Distribute the croutons among four soup bowls.
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Carefully ladle the eggs into the bowls, then ladle the soup on top.
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Top each serving with some of the parsley and cheese and serve.
