ALTHOUGH the dried pasta dough already contains tomatoes, Chians always add more to this soup. And, to make it extra nourishing, they often poach eggs in the broth.
In a large saucepan, bring the stock and tomato to a boil. Add the pasta and Aleppo pepper or pepper flakes, reduce the heat to low and simmer, stirring often, for 20 minutes, or until the pasta is very soft. Stir in the oil.
Meanwhile, if you like, about 10 minutes before the pasta is cooked, break the eggs, one at a time, into a cup and slip them into the simmering soup. Poach the eggs for about 4 minutes, or until the whites are set but the yolk is still soft. With a slotted spoon, transfer them to a plate and cover to keep warm.
Stir the feta into the soup and taste to adjust the seasonings. Add the sugar, if using, and salt. Serve in soup bowls, including 1 egg in each bowl, if using, and sprinkle with the parsley.
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