Egg in soup recipe

Name: Egg in soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic (reduce to 2 cloves, if preferred), peeled and sliced; 1 small bunch flat-leaf parsley; 16 Pomodorino tomatoes (or substitute with baby plum or cherry tomatoes); 1 l (1.8pints) water; 8 peppercorns; 1 pinch of coarse sea salt; 100 g (3.5oz) parmesan, grated; 4 slices crusty bread (white, sour dough or spelt bread); 8 tbsp extra-virgin olive oil; 4 eggs; 1 pinch of table salt; 1 pinch freshly ground pepper, if desired

Servings: persons

4 cloves garlic (reduce to 2 cloves, if preferred), peeled and sliced
1 small bunch flat-leaf parsley
16 Pomodorino tomatoes (or substitute with baby plum or cherry tomatoes)
1 l (1.8pints) water
8 peppercorns
1 pinch of coarse sea salt
100 g (3.5oz) parmesan, grated
4 slices crusty bread (white, sour dough or spelt bread)
8 tbsp extra-virgin olive oil
4 eggs
1 pinch of table salt
1 pinch freshly ground pepper, if desired

1
Peel and slice the garlic.
2
If you adore garlic, do not slice it too thinly; if you or your guests are not so keen on it though, cut really thin slices.
3
Wash the flat-leaf parsley and leave it whole (stalks and leaves).
4
Wash the tomatoes.
5
Pour three-quarters of the water into a very large frying pan (with a lid, which will be used later).
6
Add the garlic, the parsley, the tomatoes, the peppercorns and a pinch of coarse sea salt.
7
Cook for 15 minutes at medium heat.
8
Add the remaining water when the water starts evaporating.
9
(If you do not have a large frying pan, split all the ingredients in half, and, when you reach the relevant stage, cook the eggs two at a time).

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cloves garlic (reduce to 2 cloves, if preferred), peeled and sliced, 1 small bunch flat-leaf parsley, 16 Pomodorino tomatoes (or substitute with baby plum or cherry tomatoes), 1 l (1.8pints) water, and more.

Yes, Egg in soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!