Tomato Soup with Poached Egg

Tomato Soup with Poached Egg

Photo by Valerie F.

  • Prep Time


  • Total Time


  • Servings



  • Yield

  • Serves 4

  • Add to Shopping List

  • Ingredients

  • 2

    tablespoons extra-virgin olive oil, plus more for toast and drizzling

  • 3 to 4

    cloves garlic, thinly sliced, plus one clove for toast

  • Pinch hot red pepper flakes

  • 1

    28 oz. can whole peeled tomatoes, coarsely chopped, with juice

  • 3

    cups water

  • teaspoons kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • 4

    large eggs

  • 4

    slices rustic bread

  • Shredded basil, for garnish (optional)


Directions In a straight-sided skillet over medium heat, cook the oil, garlic, and pepper flakes until garlic is just beginning to turn golden, about 5 minutes. Add the tomatoes, water, salt, and pepper. Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes. Crack one egg into a small bowl. Carefully lower edge of bowl into simmering liquid, allowing egg to slip into pot. Repeat with remaining eggs. Cover pot and cook until whites are cooked through, 3 to 4 minutes. Meanwhile, brush bread with oil and broil until golden; rub with garlic. Place one slice in each of four shallow bowls; sprinkle with basil. Spoon soup and poached eggs over toast, drizzle with a little more oil, and serve immediately.


Facebook Conversations