Ingredients2 tsp. olive oil
2 cloves garlic, crushed
5 c. chicken broth
1 can (15 oz) crushed tomatoes
2-3 green onions, sliced
ground black pepper to taste
2 c. frozen cut leaf spinach or frozen peas
4 large eggs
4 1-inch thick slices Toasted Italian bread (brush with a little oil and sprinkle with garlic...opti
grated Parmesan cheese
Directions
Heat oil in large saucepan. Add garlic and onions and cook over medium to low heat about one minute...until fragrant. Stir in tomatoes, broth, spinach (or peas), and season with pepper. Bring to a boil over medium heat; reduce heat and simmer.
Gently break 1 egg at a time into a bowl or cup and then slide WHOLE egg into soup. Carefully with remaining eggs. Simmer 4-5 minutes ... DON'T STIR.
Put one slice of toast into individual bowl. Remove WHOLE egg with slotted spoon, being careful not to break egg, and place on toast. Stir soup and then ladle into bowl. Sprinkle with Parmesan cheese.
Serve with salad. Serves 4
