In a straight-sided skillet over medium
heat, cook the oil, garlic, and pepper
flakes until garlic is just beginning to turn
golden, about 5 minutes. Add the tomatoes,
water, salt, and pepper.
Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
Crack one egg into a small bowl. Carefully
lower edge of bowl into simmering liquid,
allowing egg to slip into pot. Repeat with
remaining eggs. Cover pot and cook until
whites are cooked through, 3 to 4 minutes.
Meanwhile, brush bread with oil and
broil until golden; rub with garlic. Place
one slice in each of four shallow bowls;
sprinkle with basil. Spoon soup and poached
eggs over toast, drizzle with a little more
oil, and serve immediately.