Tomato Soup with Poached Eggs
A silky Portuguese tomato and potato soup enriched with olive oil and topped with perfectly poached eggs. Rustic, comforting, and beautifully simple — balanced with a touch of sugar to soften tomato acidity.
Ingredients
Soup Base
Poached Eggs
Optional garnish:
Method
Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the onion and cook gently until soft and translucent
Add garlic and bay leaves and cook for 1 minute until fragrant.
Add the chopped tomatoes and cook for 8–10 minutes on medium heat, allowing them to reduce slightly and deepen in flavor.
Cook & Blend the Soup
Add diced potatoes and water. Season with salt.
Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
IMPORTANT! Remove bay leaves.
Blend the soup until smooth using a hand blender.
Stir in the sugar and simmer for another 2–3 minutes. Adjust salt if needed.
Poach the Eggs
Bring a saucepan of water to a gentle simmer. Add salt and vinegar.
Crack each egg into a small cup. Careful not to break the yolk.
Create a gentle swirl in the water and carefully slide the egg in.
Cook: 3–4 minutes for a runny yolk 5 minutes for a slightly firmer center Remove with a slotted spoon and drain briefly.
Serve
Ladle the hot soup into bowls. Place one poached egg on top of each serving. Serve immediately.
Notes
Let the tomato base cook properly — that’s where the flavor develops.
Sugar balances acidity; taste before adding more.
If tomatoes are very sweet already, you may skip the sugar.
For extra richness, whisk in a small knob of butter after blending.
Want heat? Add chili flakes during the sauté stage.
