Sopa de Tomate (Portuguese Tomato Soup with Poached Eggs)

Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add sausage to pan; cook until browned, 4–5 minutes, then using a slotted spoon, transfer to bowl with bacon. Drain and discard all but 3 tbsp. fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add garlic and cook until fragrant, 1–2 minutes more. Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low; cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly.

Working in batches, purée soup in a blender until smooth; transfer to a 14" high-sided skillet and bring to a simmer over medium heat. Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes. Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.