Clean, wash and chop the bean tops into thin strips. Cut the tomatoes into pieces and slice the onion. Put a pan of water to boil and when the water reaches ebullition add salt and cook the bean tops. Add the whole garlic cloves, onion, tomatoes and the chilli pepper. Cook until the ribs of the bean tops are tender.
Prepare the plates putting two slices of Genzano homemade bread in each.
Finish cooking. Divide the vegetables into portions on each plate taking care to soak the bread with the broth.
Cover the plates, leave them to rest for a few minutes, then eliminate the broth not absorbed and savour with extra virgin olive oil. Complete by adding the poached or scrambled eggs on slices of bread.