How to Make Chinese Tomato Egg Soup

Eggs Poached In Tomato Sauce

This soup is also high in nutritional value, consisting of ingredients such as lycopene from the tomatoes.

Recipe Summary Eggs Poached In Tomato Sauce

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Ingredients | Chinese Tomato Egg Soup

2 tablespoons olive oil, or to taste

½ onion, finely chopped

2 cloves garlic, finely chopped

8 cups tomato sauce

¼ cup dry red wine, or more to taste

1 tablespoon dried parsley

1 tablespoon dried basil

1 tablespoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper, or more to taste

1 bay leaf, or more to taste

1 pinch red pepper flakes

8 eggs

Directions

Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.

Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.

Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Info | Chinese Tomato Egg Soup

prep: 10 mins cook: 1 hr 15 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings

TAG : Eggs Poached In Tomato Sauce

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