4/5
(1 Votes)
Ingredients
- 1/4 cup olive oil
- 8 large garlic cloves, crushed
- 2 cups stale, toasted sourdough bread (4 ounces), torn into small chunks
- 5 cups vegetable stock
- 1 cup canned chopped tomatoes, drained of their juices
- 1 bay leaf
- 3 large eggs, beaten
Preparation
Step 1
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat and fry until crispy. Stir in stock, tomatoes and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.
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