Tomato Soup with Poached Eggs and Crispy Croutons


  • Freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon minced fresh flat-leaf parsley
  • 4 medium or large eggs
  • 2 28-ounce cans plum tomatoes, with their juice
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 garlic clove, minced
  • ½ cup minced onion
  • + 4 more ingredients
    • 2-3 slices thick-cut lean bacon, cut into 1/8-inch dice
    • Kosher salt and freshly ground black pepper
    • 2 cups ½-inch cubes day-old Italian bread (crusts removed)
    • 3 tablespoons extra-virgin olive oil

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. Di...

View full recipe at SpringPad


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