Tomato soup with potatoes and eggs
Spain on a Fork · ♥ 1.1K likes · 75.8K views · 7 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
Add the finely chopped onion and roughly chopped garlic; saute, stirring continuously, 3 to 4 minutes until the onion is translucent and the garlic fragrant.
- 1 can tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix, and simmer about 5 minutes without stirring until slightly thickened.
- 2 whole potatoes
- 4 whole eggs
Cut the peeled potatoes into quarter-inch bite-size pieces; crack the eggs into individual bowls.
Cutting potatoes, cracking eggs
- 1 l vegetable broth
Add the potatoes and vegetable broth; bring to a boil over high heat with a gentle mix.
Cover, lower to low-medium heat and simmer 15 to 20 minutes until the potatoes are just cooked through and a toothpick goes in with some resistance.
Add the eggs, spread out, cover and simmer 3 to 4 minutes until the whites are just cooked.
Cooking the eggs in the soup