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

Body+Soul, April 2010


Read the full recipe after the video.

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Instructions Checklist
  • 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.