Directions:
- Cook the onion in olive oil over low heat until it softens.
- Add the tomatoes, mashed garlic, parsley and bay leaf.
- As soon as it starts to boil add 3 cups of water and let it all cook for at least 30 minutes.
- It is important that the tomatoes have time to release all the natural juices and cook well.
- Add salt and pepper to taste and let it cook for another 15 minutes.
- Meanwhile poach the eggs and make the toasts.
- Place the each toast on individual soup plates, pour the soup over and one poached egg on each plate.
- Garnish with fresh peppermint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.84 Kcal (1029 kJ) | ||
| Calories from fat | 162.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 28% | |
|---|---|---|---|
| Cholesterol | 185mg | 62% | |
| Sodium | 166.59mg | 7% | |
| Potassium | 680.76mg | 14% | |
| Total Carbs | 12.64g | 4% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 9.31g | 19% | |
| Vitamin C | 40.4mg | 67% | |
| Iron | 1.4mg | 8% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.35 Kcal (320 kJ) | ||
| Calories from fat | 50.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 28% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 62% | |
| Sodium | 51.74mg | 7% | |
| Potassium | 211.43mg | 14% | |
| Total Carbs | 3.92g | 4% | |
| Sugars | 2.14g | 27% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 2.89g | 19% | |
| Vitamin C | 12.5mg | 67% | |
| Iron | 0.4mg | 8% | |
| Calcium | 20.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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