Poached Eggs in Tomato Onion Broth with Crusty Bread
A comforting, rustic dish that highlights the humble yet delicious combination of tomatoes and onions. A rich broth infused with garlic and herbs cradles tender poached eggs. Served with crusty bread for dipping, this dish offers a delightful balance of flavors—from the bright acidity of the tomatoes to the earthy depth of the broth and the velvety richness of the eggs. A nourishing hug in a bowl.
Ingredients
- •2 cups chicken or vegetable broth
- •1 onion, thinly sliced
- •2 cloves garlic, minced
- •1 can (14 oz) diced tomatoes
- •1 tbsp tomato paste
- •1 tsp sugar
- •Salt and pepper to taste
- •4 eggs
- •2 tbsp chopped fresh parsley or basil (optional)
- •Crusty bread for serving
Dietary Info
Instructions
- 1
In a large saucepan or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onion and cook until softened (~5 min).
- 2
Add garlic, diced tomatoes, tomato paste, sugar, salt, pepper, and broth. Bring to a simmer for 20 minutes.
- 3
Crack each egg into a small bowl. Using a spoon, create a whirlpool in the simmering broth. Gently slide each egg into the whirlpool.
- 4
Cover the pot and cook eggs for 4-5 minutes or until whites are set but yolks are still runny.
- 5
Ladle broth into bowls with poached eggs. Garnish with fresh herbs (optional) and serve with crusty bread.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
