In a 4 quart pot or Dutch oven heat olive oil over medium heat.  Add garlic and pepper flakes and stir until garlic begins to turn golden, about 5 minutes.  Add the tomatoes, water, salt and pepper.

Bring mixture to a boil, reduce heat to low and simmer covered for about 10 minutes.  (You can puree the soup with an immerssion blender at this point if your kids don't like tomato chunks in their soup like mine).   The soup can be made ahead up to this point and can sit and simmer as long as you nee.

When ready to serve.  Turn on broiler.  Ladle soup into four wide, shallow oven-proof bowls.  Poke a hole 1 1/2 inches in diameter into the center of each slice of bread.  Drizzle 1 teaspoon of oil on each slice of bread and place on top of the soup.  Crack an egg into each hole.  Season with salt and pepper.

Place bowls under broiler and cook until whites are set but yolks are still soft, about 4 minutes.  Remove from oven.  Sprinkle each serving with chopped basil or parsley.

Alternatively you can cook the egg in a hole in a frying pan to your desired doneness and place on top of the hot soup before serving.