In Portugal, tomato soup is traditionally served with a poached egg – the eggs are poached in the soup itself. Enjoy this delicious Portuguese soup with a good quality sourdough bread.
Portuguese Tomato Soup with Poached Eggs
- 1 medium onion (peeled and chopped)
- 1 tbps olive oil
- 2 cloves garlic (peeled)
- 1 leek (chopped)
- 7 large ripe tomatoes
- 1 tbsp tomato puree
- 1.3l vegetable stock
- Salt and pepper - to taste
- 6 eggs
Add the onion, garlic, leek, tomatoes, olive oil, tomato puree, vegetable stock and salt and pepper in the jug of your Ninja Soup maker.
Set your soup maker to the ‘cook – smooth soup’ option which will cook and blend the soup in 30 minutes.
Transfer the blended soup into a large pan at medium heat – add the eggs and allow the eggs to poach approximately 4-7 minutes.
Serve with toasted sourdough.