Tomato Soup with Poached Eggs


  • 4 large eggs
  • 4 slices rustic bread
  • 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
  • + 3 more ingredients
    • 1 ½ teaspoons kosher salt
    • ¼ teaspoon freshly ground black pepper
    • Shredded basil, for garnish (optional)

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. Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes. 3. Crack one...

View full recipe at SpringPad


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