TOMATO SOUP WITH EGG RECIPES

TOMATO SOUP WITH POACHED EGGS RECIPE | MARTHA STEWART

Tomato Soup with Poached Eggs Recipe | Martha Stewart image

This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 10

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)

Steps:

In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, 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. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.

TOMATO SOUP WITH POACHED EGGS RECIPE | MARTHA STEWART

Tomato Soup with Poached Eggs Recipe | Martha Stewart image

This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 10

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)

Steps:

In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, 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. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.

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