Bread, Egg And Garlic Soup - cooking recipe

Ingredients

1 tablespoon olive oil
4 garlic cloves, pressed (or finely chopped)
1/8 teaspoon hot pepper flakes
2 slices whole wheat bread, darkley toasted and cut into 1 inch cubes
2 cups low sodium chicken broth
1 tablespoon fresh parsley, chopped
2 eggs
salt and pepper
grated parmesan cheese or romano cheese

Preparation

Toast and cube the bread.
Chop the parsley.
Heat the olive oil in a heavy bottomed sauce pot over medium heat.
Add the garlic and pepper flakes and cook for 2 minutes.
Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
Add the stock and parsley.
Bring to a low simmer and cook for 6 minutes.
Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
Cover the pot and poach the eggs for 3 minutes (or to your liking).
To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
Enjoy!