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 ½ teaspoons kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 4 large eggs

  • 4 slices rustic bread

  • Shredded basil, for garnish (optional)


  1. 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.

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

  3. 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.

  4. 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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