Eggs St. Anthony

6 oz. Parmesan Reggiano cheese, chopped coarse

4 cloves fresh garlic, chopped very fine

4 oz. Colavita Extra Virgin Olive Oil

2 cans 28 oz. Dei Fratelli Whole Tomatoes, chopped

7 eggs

2 oz. fresh basil, chopped fine

1 loaf sliced Italian bread

Put 2 oz. olive oil in cold pan; lightly sauté garlic to transparent state. Add 3 oz. Parmesan Reggiano, cook until slightly firm. Add tomatoes and bring to a boil. Whisk 1 egg into mixture. Add remaining Parmesan Reggiano and carefully poach remaining eggs into mixture.

In separate bowl, mix remaining 2 oz. olive oil with basil and brush on Italian bread. Toast in oven or grill.

In soup bowl, place 1 slice bread, scoop out 1 egg and top with tomato mixture as desired.

Serve with hard Italian bread, garnish with parmesan cheese.

Serves 6.