(recipe by Lindsay Chandler)
Serves 2-4
- 1-28 ounce can of tomatoes
- 4 large fresh eggs
- 3 cloves garlic, crushed
- 1-2 Teaspoons red pepper flakes (to taste)
- 1 Cup water or stock of your choice
- 3 Tablespoons olive oil
- 1 red bell pepper
- 1 white onion
- Fresh basil, sliced
- Salt and pepper
Prepare ingredients.
Crush tomatoes, if they are not crushed already. You can do this in a blender or by hand. Core and slice the red bell pepper into thin strips. Peel and slice the white onion into thin strips.
In a large pot add 3 Tablespoons of olive oil and heat. Add onions and bell peppers. Saute until they begin to soften. Add garlic, salt, pepper, and red chili flakes. Cook another minute. Add tomatoes, basil, chicken stock or water, salt, and pepper.
Bring it to a simmer.
To add the eggs it is easiest to crack them one at a time into a bowl then gently slide them into the soup. In the large pot of soup create an indention where the egg will go. Slide the eggs in one at a time into their own indention.
Cover the pot and let the eggs poach to your desired hardness. Enjoy!
