This hearty tomato soup is satisfying on it’s own, but topped with an egg in the hole sometimes called nest egg or rocky mountain toast, it is a full satisfying meal any time. You can serve this for a really fun brunch or a light dinner.
Tomato Soup with Egg In A Hole
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 3-4 cloves garlic finely chopped
- pinch hot red pepper flakes
- 1 28 oz. can whole peeled tomatoes I like fire roasted, coarsley chopped with juice
- 1 1/2 cup water
- 1 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 1/2- inch thick slices sourdough bread or hearty bread of choice
- 4 whole large eggs
Instructions
- In a 4 quart pot or Dutch oven heat olive oil over medium heat. Add garlic and pepper flakes and stir until garlic begins to turn golden, about 5 minutes. Add the tomatoes, water, salt and pepper.
- Bring mixture to a boil, reduce heat to low and simmer covered for about 10 minutes. (You can puree the soup with an immerssion blender at this point if your kids don’t like tomato chunks in their soup like mine). The soup can be made ahead up to this point and can sit and simmer as long as you nee.
- When ready to serve. Turn on broiler. Ladle soup into four wide, shallow oven-proof bowls. Poke a hole 1 1/2 inches in diameter into the center of each slice of bread. Drizzle 1 teaspoon of oil on each slice of bread and place on top of the soup. Crack an egg into each hole. Season with salt and pepper.
- Place bowls under broiler and cook until whites are set but yolks are still soft, about 4 minutes. Remove from oven. Sprinkle each serving with chopped basil or parsley.
- Alternatively you can cook the egg in a hole in a frying pan to your desired doneness and place on top of the hot soup before serving.
This is a scrumptious recipe! I did a blog post about it right over here http://www.joyofkosher.com/2014/11/recipe-tomato-soup-with-egg-in-a-hole/
This is a fast and easy great soup. I made it for a Shabbat dinner, so I didn’t add the egg. The next week I took out the leftover soup and added the egg. It was yummy!
I took Dvora’s suggestion and added sautted onions and browned meat to make it a more hearty meal, and I also used crushed tomatoes with basil instead of the peeled so I wouldn’t have to use my immersion blender. The soup got two thumbs up from everyone in my family including the kids! We did not think the egg in the bread added anything and nobody ate the egg part. I was nice having the bread to dip in the soup though!
Wow, so cool, so do you bake your own bagels?
I also made the soup. Taking only 30 minutes to prepare, it was the most delicious “fast food” I’ve had in ages. Next week I’m going to try it again using Dvora’s suggestion of using a bagel. I come from a long line of bagel bakers. My grandfather was part of the group that introduced bagels to the USA in the early 1900’s. I was even raised living above the bagel bakery. So, any new use for a bagel … I’m up for giving it a try … lol.
I made this soup for dinner tonight; it was delicious!!! My husband couldn’t get enough; I baked my own Italian bread instead of using store bought bread.
The bagel is a great idea Dvora with the hole already but did it absorb the soup as well?
I cooked this soup today for lunch for my kids.
To the garlic and pepper flakes I added a chopped
Onion and 1/2 kilo
Of ground turkey . Then , after the meat was cooked
I added the peeled tomatoes, water and spices.
Instead of slices of bred I used whole wheat bagels that I cut
In half, like this I already had a hole for the egg!
The soup came out great! The kids really liked it!
I absolutely love this recipe.