Ingredients
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
pinch of hot red pepper flakes
3 cups tightly packed mixed fresh mushrooms, stems removed, wiped clean with a damp cloth
leaves of 4 fresh thyme sprigs
fine sea salt
freshly ground black pepper
½ cup canned crushed tomatoes with their liquid
1 quart vegetable stock, simmering in a pot on a back burner
four 1-inch-thick slices Tuscan country bread, grilled or toasted
4 large eggs
¼ cup grated Parmigiano-Reggiano
Preparation
Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and sauté until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes.
Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes.
Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes.
Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.
