Hearty tomato onion poached egg soup

July 8, 2017

make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).

INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .


  • Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
  • Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
  • Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
  • Place toasted slice of bread in each bowl, spoon poached egg on top, add soup.  Sprinkle with grated cheese and parsley.



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