Poached Egg Soup
A simple, quick dish of tangy tomatoes and rich egg. You can make poached egg soup in 10 minutes with just 2 ingredients: tomato and egg.
This is a part of a series of recipes made with only tomato and egg.
My favorite way to eat eggs for breakfast is to pan poach them. You get perfectly cooked eggs with only 1 pan to wash, and you don't have to wait for water to boil. Poached egg soup uses a similar strategy of gently simmering eggs in liquid. Tomatoes cook faster than water boils, and cooking eggs in tomato juice takes much less time.
For such a simple recipe, you can taste the quality of each component. Eggs, whose free-range counterparts may become more available, are a key ingredient in this recipe. If you prefer runny yolks and if you are a bit picky, I would highly recommend going with more expensive eggs (plus $1 per dozen). The yolk is a much brighter orange. I can't tell if the yolk is actually higher quality or just a visual illusion, but the eggs do taste better.
Concerning the tomatoes, I somehow managed to snag 30 vine-ripened tomatoes for $2 at the local Haymarket. Poached egg soup is especially tasty during the summer because the tomatoes are so juicy, ripe, and sweet.
The recipe is short, and you probably have the ingredients, so you can try it out for your next meal. The worst case scenario is that your eggs break and become dilapidated in which case you get tomato egg drop soup. Less pretty, but still tasty. If you just have plain eggs, you can always make scrambled eggs. If you want a fancier version with onion and spices, you can make shakshuka.
- 2 tomatoes, diced
- 2 eggs
- optional: ¼ teaspoon of salt
- Heat up a pot over medium heat.
- Add the tomatoes. Simmer until soft and broken down.
- Gently crack in the eggs.
- Cover the pot. Cook until the whites are solid.
- Season to taste, and serve immediately.
Poached Egg Soup Nutrition Facts
|Amount Per Serving|
% Daily Value
Total Fat 9.2g
Saturated Fat 2.8g
Trans Fat 0.0g
Total Carbohydrates 10.2g
Dietary Fiber 3.0g
Vitamin A 50%
Vitamin C 56%
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