Italian Egg and Bread Soup

4 thick slices garlic bread
4 cups water
One 14 1/2 can Italian-style diced tomatoes
One packet (from a 2.1-oz. box) dry garlic-mushroom soup mix
4 eggs
Grated Parmesan cheese for topping

Toast garlic bread slices. Reserve. Mix water, tomatoes and dry garlic-mushroom soup mix in a large saucepan. Cover, bring to a boil; cook 3 minutes. Bread eggs, one at a tme into a small cup; gently slide each into soup. Cover; cook 6 minutes or until yolks set. Place toast in soup bowls. Spoon 1 egg on each slice; ladle on rest of soup. Top with grated Parmesan cheese to taste.