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Tomato Soup with Poached Eggs

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Basil

3 cloves

Garlic

1 28 ounce can

Tomatoes, whole with juice

4

Eggs, large

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1 pinch

Red pepper flakes, hot

2 tbsp

Olive oil, extra-virgin

4

slices Rustic bread

3 cups

Water