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Tomato Soup with Poached Eggs and Crispy Croutons Recipe

Tomato Soup with Poached Eggs and Crispy Croutons Recipe

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Tomato Soup with Poached Eggs and Crispy Croutons

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Ingredients

Count

Nutrition

544

Calories

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
2 cups 1/2-inch cubes day-old italian bread (crusts removed )
kosher salt and freshly ground black pepper
2-3 slices thick-cut lean bacon, cut into 1/8-inch dice
1/2 cup minced onion
1 garlic clove, minced
1/4-1/2 tsp crushed red pepper flakes
2 28- oz cans plum tomatoes , with their juice
4 medium or large eggs
1 tbsp minced fresh flat-leaf parsley
freshly grated parmigiano-reggiano cheese

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.06 Kcal (2278 kJ)
Calories from fat	139.65 Kcal
		% Daily Value*
Total Fat	15.52g	24%
Cholesterol	163.68mg	55%
Sodium	1116.49mg	47%
Potassium	1261.84mg	27%
Total Carbs	79.64g	27%
Sugars	16.7g	67%
Dietary Fiber	8.39g	34%
Protein	24.78g	50%
Vitamin C	39mg	65%
Iron	4.9mg	27%
Calcium	166.9mg	17%

Amount Per 100 g
Calories	91.86 Kcal (385 kJ)
Calories from fat	23.58 Kcal
		% Daily Value*
Total Fat	2.62g	24%
Cholesterol	27.63mg	55%
Sodium	188.5mg	47%
Potassium	213.04mg	27%
Total Carbs	13.45g	27%
Sugars	2.82g	67%
Dietary Fiber	1.42g	34%
Protein	4.18g	50%
Vitamin C	6.6mg	65%
Iron	0.8mg	27%
Calcium	28.2mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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