Onion Soup with Eggs

1/4 c Olive oil

4 Fresh tomatoes, chopped

4 c Water

Parmesan cheese Dry Italian Bread 2 lg Sweet onions, sliced thin

8 lg Eggs

Salt/pepper

Saute onions until light golden brown and soft in texture. Add tomatoes, salt and pepper. Simmer about 5-10 minutes, stir occasionally, add water and simmer another 5 minutes. Break eggs, slide into onion mixture and let poach. Place Italian bread in soup bowl, serve with two eggs. Ladle soup over all.