• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed
• 1 teaspoon red pepper flakes
• 10 tomatoes, peeled and puréed
• salt
• 1 cup fish broth
• 1 egg, beaten
• 3 tablespoons Pecorino Romano, grated
• 1 baguette

Heat olive oil in a 12-inch skillet over medium heat. Sauté garlic until pale golden in color; add the pepper flakes. Add the tomatoes and season with salt. Simmer until somewhat reduced, about 20 minutes over low heat. In another saucepan, heat the broth to a low boil. Gently pour in the beaten egg while stirring constantly in order to form an egg-drop soup consistency. Remove the tomato sauce from the heat and carefully pour in the egg-broth mixture. Add the Pecorino and stir well. Slice the baguette into rounds of 1-inch thickness. Spoon the tomato mixture onto the rounds and serve. Serves 4

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