Tomato Soup with Quinoa and Fried Eggs

By aamundson

Ingredients

• 2 Tbsp plus 1 1/2 tsp olive oil
• 1 large onion, coarsely chopped
• 2 large garlic cloves, finely chopped
• 1 Tbsp chopped thyme, plus more for garnish
• 1/2 tsp coarse salt
• 1 (28 oz) can whole peeled plum tomatoes with juice
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 Tbsp tomato paste (preferably no-salt added)
• 1 1/2 cups cooked quinoa (from about 1/2 cup uncooked)
• 4 large eggs
• Hot sauce, for drizzling

Preparation

Step 1

Heat 1 Tbsp oil in a large sauce pan over medium heat and cook onion, garlic, thyme and salt until onion is softened, about 3 minutes. Add tomatoes with their juice, broth and tomato paste and bring to a boil. Reduce heat and simmer, breaking up tomatoes with a spoon, 20 minutes. Stir in quinoa.

Heat remaining Tbsp plus 1 1/2 tsp oil in a large nonstick skillet over medium heat. Fry eggs to desired doneness, 3-5 minutes.

Ladel soup into bowls and top with eggs and hot sauce. Garnish with more thyme.

Nutritional info: 330 cal, 16 g fat (3 g saturated), 15 g protein, 31 g carb, 9 g sugar, 5 g fiber, 903 mg sodium, 186 mg cholesterol per serving.