Egg in soup recipe 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.

No additional tips available.

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

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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.

Egg in soup recipe

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