This is perfect for using up overly ripe fresh tomatoes in summer, but otherwise you can use tinned whole, peeled tomatoes as an alternative (passata or tomato purée is too smooth). Stale bread soaks up the liquid nicely and doesn’t get soggy. If you don’t have stale bread on hand, you can dry it out in a low oven until crisp (don’t toast – this changes the flavour of the bread too much). You can prepare the soup in advance, right up to the point just before you put the eggs in; this can be kept in the refrigerator overnight or you can freeze for later use. Just reheat with a splash of water and, once simmering, add the eggs.