Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tomato Soup with Poached Eggs 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein. Cook Mode (Keep screen awake) Ingredients 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 1 ½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 4 large eggs 4 slices rustic bread Shredded basil, for garnish (optional) Directions In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper. Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes. Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes. Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately. Originally appeared: Body+Soul, April 2010 Rate It PRINT