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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- 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.
TOMATO SOUP WITH POACHED EGGS
Do not have time? Want to make a quick recipe for dinner? This tomato soup with poached egg is perfect! It's nutritious, tasty and easy to prepare! Try this delicious soup! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Eggs, tomato, onion, olive oil, water HOW TO MAKE TOMATO SOUP WITH POACHED EGGS: Put the olive oil, the whole peeled garlic, bay leaf and the chopped onion in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the peeled tomatoes cut into small pieces and cook until the tomato start to break down. Pour the water, season with a little salt, stir and boil over medium-hight heat. When starts boiling, reduce to low heat, add the eggs and let them cook about 6 to 7 minutes. When the eggs are poached, turn off the heat. Place the bread cut into pieces at the bottom of a plate and pour the soup with the poached eggs. Sprinkle with chopped coriander and serve. YOU MAY ALSO LIKE: - Spaghetti with poached eggs in tomato sauce - Portuguese cod migas with poached eggs - Eggs on tomato sauce - Stewed chicken with poached eggs
Provided by Pedro Barbosa
Categories Recipes, Soups
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Put the olive oil, the whole peeled garlic, bay leaf and the chopped onion in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the peeled tomatoes cut into small pieces and cook until the tomato start to break down. Pour the water, season with a little salt, stir and boil over medium-hight heat.
- When starts boiling, reduce to low heat, add the eggs and let them cook about 6 to 7 minutes. When the eggs are poached, turn off the heat.
- Place the bread cut into pieces at the bottom of a plate and pour the soup with the poached eggs. Sprinkle with chopped coriander and serve.
Nutrition Facts : Tomato soup with poached eggs Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 402 Total Fat 19 g(29%) Saturated Fat 3.5 g(18%) Cholesterol 164 mg(55%) Sodium 547 mg(23%) Total Carbohydrate 48 g(16%) Protein 13.5 g
TOMATO AND ONION SOUP WITH POACHED EGGS
Amazing what an egg can do to round out a meal - eggs are the best poverty foods ever - high in easily digestible protein & so adaptable. Tomato soup is an all time gift of the gods in my book too. This recipe comes from the inspired cooks at the Times-Picayune. It has it's roots in Portugal. Reminds me of several North African dishes which use eggs to bring up protein in economical and delicious ways. The croutons and poached eggs make this an entirely satisfying and economical meal - healthy, delicious and nutritionally balanced. Use large onions and tomatoes - otherwise serving will be for 4. Tip - poach only the number of eggs you will be serving. For any leftovers, poach the eggs then. Also note this soup needs to rest (preferably overnight) before serving for the best flavor to develop.
Provided by Busters friend
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
- Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
- Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
- Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
- Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
- Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley.
Nutrition Facts : Calories 386, Fat 32.6, SaturatedFat 12.9, Cholesterol 252.8, Sodium 861.2, Carbohydrate 15.7, Fiber 3.1, Sugar 8.6, Protein 10.3
TOMATO SOUP WITH POACHED EGGS AND CRISPY CROUTONS
Steps:
- 1. Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes. With a slotted spoon, transfer to a medium bowl. Sprinkle with salt and a grinding of pepper and set aside.
- 2. Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes. Stir in the garlic and red pepper flakes and saute for 1 minute more.
- 3. Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.) Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes. Season to taste. (The soup can be made up to 1 day ahead.)
- 4. Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
- 5. Distribute the croutons among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.
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