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    Tomato Soup with Coriander and Poached Egg

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    Tomato Soup with Coriander and Poached Egg

    This wholesome soup from Portugal is lovely in summer when tomatoes are at their best. The Portuguese way is to break the eggs straight into the soup pan to cook there, but if that sounds a bit intimidating, poach them in a separate pan of water.

    • Preparation time: 30 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 3 tbsp olive oil
    • 1 red onion, chopped
    • 3 garlic cloves, 2 chopped, 1 peeled and slightly squashed
    • 1 bay leaf
    • 650g very ripe tomatoes, peeled and thickly sliced
    • 75g chorizo, sliced
    • 4 slices Serrano ham
    • 1 slice white bread (2cm thick)
    • 4 eggs, at room temperature
    • 1 tsp white wine vinegar
    • 1 tbsp chopped coriander, plus a few extra leaves to serve

    Method

    1. Heat 2 tbsp oil in a large saucepan and sauté the onion for 10–12 minutes until golden and sticky. Add the 2 chopped garlic cloves and the bay leaf. Cook until you start to smell the garlic, then add the tomatoes. Sauté till the juice reduces and the tomatoes start to cook in the oil and take the flavours from the pan. Season very generously.
    2. Add 600ml boiling water and bring back to the boil. Cover the pan, lower the heat and simmer for 10 minutes. Turn off the heat, remove the bay leaf and ladle out 3 slotted spoonfuls of tomato. Purée the rest of the soup until smooth. Season, check the consistency and return the tomato chunks to the pan.
    3. Heat the remaining 1 tbsp oil in a small frying pan. Fry the chorizo and ham, in batches if necessary, until crisp and golden. Lift out and set aside but keep the oil. Cut the bread into rough cubes and fry in the same oil with the third garlic clove until it turns golden. Set aside.
    4. To poach the eggs, add a dash of vinegar to a pan of lightly boiling water. Break each egg into a cup first, then slide into the water. When the water is starting to bubble, turn the heat as low as possible, cover the pan and leave for a few minutes until the eggs set. Lift them out with a slotted spoon into flat bowls, ladle soup around them and sprinkle with coriander, black pepper and salt on the egg. Serve immediately with the croutons, crispy ham and chorizo.

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    Drinks recommendation

    A chunky red, served without too much ceremony, is ideal.

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    Average user rating

    3 stars