Tuscan Bread and Egg Soup

• 2 Tsp. Olive Oil - Aisle
• 1 Tbsp. Minced Fresh Garlic - Produce
• 32 oz. Hain's Chicken Broth - Aisle
• 15 oz. Can Muir Glen Organic Fire Roasted Diced Tomatoes, Not Drained (or plain canned diced) - Aisle
• 4 Cups Fresh Spinach, Well Washed, Stems Removed and Leaves Broken - Produce
• 4 Large Eggs - Aisle 1
• Hard Crusted Bread Such as Sunrise Bakery Whole Wheat or Semolina Bread, Cut Into Thick Slices That Will Fit in Toaster - Deli
• Grated Parmesan Cheese For Garnish - Cheese Case

Saute garlic in olive oil for 1 minute in 3 qt. saucepan. Stir in broth and tomatoes. Bring to a boil, add spinach, reduce heat, and simmer, without a lid, for about 5 minutes. One at a time, gently break eggs into a cup and slide into the soup, arranging them so they don't touch. Simmer 4 minutes without stirring. Toast bread and place 1 slice of toast into each of 4 large bowls. One at a time, remove eggs with slotted spoon and place 1 on each piece of toast. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.