No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • servings: 4

advertisement

advertisement

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)

Directions

  1. Step 1

    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.

  2. Step 2

    Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Body+Soul, April 2010

advertisement

advertisement

Reviews (5)

  • 23 Aug, 2013

    This recipe is brilliant.I don't know how many americans today can cook like this. This one like other fashion Review is totally worth it.

  • 27 Jan, 2013

    And... I hate garlic, so I replaced it with a minced shallot. Worked like a charm. Just as tasty.

  • 27 Jan, 2013

    Oh so good. I added a pinch of dried thyme, rosemary, and one bay leaf. I also ran it through the food processor for 30-seconds. This is a a keeper.

  • 27 Jan, 2013

    This was SUCH an amazing dish! A total surprise! I actually added some fresh Rosemary to the tomato sauce for a little added flavour. I also used the garlic thinly chopped and then removed most of it before serving. It was easy and everyone loved it and actually wanted seconds. Will absolutely make this again! Thank you for this wonderful recipe!!

  • 23 Jan, 2013

    Tomato Soup with Poached Eggs
    Russell's Wednesday Dinner
    Nutritious and Delicious!