Tomato Soup with Poached Eggs
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
- 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)
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.