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1
In a large pot, warm up the olive oil.
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2
Add onions and garlic and saute until the onions are translucent.
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3
Add the potatoes and salt and stir to insure the potatoes are coated with the oil.
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4
Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color.
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5
Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup.
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6
Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
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7
Add the peas, including the juice, and stir gently.
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8
Simmer another 30 minutes.
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9
Next increase the heat to medium-high and bring the soup to a boil.
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10
Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room.
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11
Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
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12
Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.
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13
*Tia used an odd amount of eggs for good luck!
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14
A viewer, who may not be a professional cook, provided this recipe.
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15
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
