Heat gazpacho to boiling in a small omelet pan. Reduce heat to simmer.
Draw an imaginary line down the center of the pan to create two halves. At the center of one half, make a well with a wooden spoon; crack an egg into it. Repeat on the other "side" with second egg. Sprinkle the eggs with salt and pepper.
Cover and let eggs cook gently 3-5 minutes or until done to your liking. You might want to slightly under cook the eggs as they'll continue to cook a bit in the hot soup. To serve, carefully tip pan's contents into a pasta or other shallow bowl. Serve with hot tortillas or cornbread.