Baked Egg and Tomato Soup

baked egg and tomato soup cook several slices of bacon in a cast iron pan when cooked, take bacon out and set on paper towels wipe grease out of the pan cut up one half of a fresh tomato into small pieces put in pan and cook for a couple of minutes add to pan with the cooked tomatoes one can of Campbells Tomato soup with some milk (probably NOT a whole can of milk) one third of a jar of spaghetti sauce tear two slices of white bread into small pieces and stir them into the tomato mixture in the pan cut the bacon into small pieces and stir in bring to boil, then simmer for a couple of minutes turn heat or flame off. if it seems too thick, stir in some parmesan cheese to thicken it break eight eggs into the soup mixture sprinkle on some parmesan cheese and some bread crumbs sprinkle with MRS DASH bake at 400 degrees for eight minutes until the whites are set. This will be a VERY thick soup and is VERY tast