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Tomato Soup with Poached Egg

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • Yield
  • Serves 4
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  • 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
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 4 slices rustic bread
  • Shredded basil, for garnish (optional)

Details

Preparation

Step 1

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.

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