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1
Preheat the oven to 325.
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2
Spread the bread on a baking sheet and toast for about 10 minutes, until golden.
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3
Drizzle with 1 tablespoon of the olive oil and toss to coat.
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4
Heat the remaining 2 tablespoons olive oil in a large nonreactive saucepan.
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5
Add the onion and garlic and cook over moderate heat, stirring, until golden, about 8 minutes.
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6
Add half of the tomatoes, the white wine and a large pinch of crushed red pepper and simmer until the liquid is reduced by half, about 15 minutes.
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7
Add the chicken stock and bay leaves to the pan and bring to a boil over moderately high heat.
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8
Lower the heat and simmer for 15 minutes.
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9
Strain the broth into another saucepan, pressing down on the tomatoes.
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10
Season with salt and black pepper and keep warm.
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11
In a large skillet, bring 6 cups of water and the white vinegar to a simmer.
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12
Crack the eggs into the water and poach until just set, about 3 minutes.
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13
Using a slotted spoon, transfer to a shallow bowl of ice water to cool.
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14
Place on baking sheets lined with paper towels.
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15
To serve, divide the toasted bread, the uncooked tomatoes, the basil and half of the shaved Asiago among 6 bowls and add a poached egg to each.
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16
Pour the hot broth over and garnish with the remaining Asiago, a drizzle of extra-virgin olive oil and a pinch of crushed red pepper.
