Tomato Soup with Poached Eggs

Name: Tomato Soup with Poached Eggs
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; 1.5 teaspoons kosher salt; 0.25 teaspoon freshly ground black pepper; 4 large eggs; 4 slices rustic bread; Shredded basil, for garnish (optional)

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

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

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 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread
Shredded basil, for garnish (optional)

Directions

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.