Egg and Onion Soup

Help! My Apartment Has a Kitchen, p. 46

2 large onions

2 garlic cloves

3 tablespoons corn oil or olive oil

1 15-ounce can ready-cut tomatoes

1 tablespoon dried basil

1 tablespoon dried parsley

1 10 ½ ounce can condensed chicken broth + 1 can water (or 1 vegetable bouillon cube + 2 ½ cups water)

4 large eggs

"Large" enough for ya?

Peel and thinly slice the onions. Peel and finely chop the garlic. Heat the oil in a medium-size pot over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring occasionally, until the onions begin to soften.

Add the tomatoes and their liquid, basil, parsley, chicken broth (or vegetable cube) and water. 

At this point, I was a little doubtful that this was going to turn into soup.

Yep. Still waiting for the magic to happen.

Bring to a boil and cook, covered, over medium-low heat for 15 minutes.

Wait! MAGIC!

Remove the lid from the pot and crack the eggs, one at a time, into the boiling soup. Stir gently. The eggs should be at least partly submerged in the soup. Try not to break the yolks. Replace the lid and cook over low heat for another 5 minutes. You are “poaching” the eggs. The yolks will remain whole, and the white will cook into a firm mass around them. But don’t despair if the eggs break apart.

I've never understood the term "poached" eggs. I didn't hunt these down and kill them out of season.

That said, they're DELICIOUS!

When serving, spoon 1 egg into each bowl and then ladle the soup into the bowls and serve.

What up, veggies and protein?

Serves 2 as a meal, 4 as an appetizer. 

My Rating: 4/5 "A nice little meal that doesn't make you feel obnoxiously full. Poached eggs are always a win. Pretty cheap to make, too."