Tias Peas and Eggs Soup

Ingredients

• 1/2 cup olive oil
• 2 yellow onions, chopped
• 4 to 6 garlic cloves, finely chopped
• 8 to 10 potatoes, peeled and cubed
• Salt
• 1 (28-ounce can) crushed tomatoes, with puree
• 42-ounces water (fill the crushed tomato can 1 1/2 times)
• Pepper
• 1 tablespoon sugar
• 2 (15-ounce) cans peas, with juice
• 11 eggs* (See Cook's Note)
• 1 cup freshly grated Romano

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