Tomato Soup with Quinoa and Fried Eggs

There's nothing skimpy about this soup. This one gets a fried egg finish.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
Advertisement - Continue Reading Below

Ingredients

  • 2 tbsp. plus 1½ tsp olive oil
  • 1 large onion, coarsely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tbsp. chopped thyme, plus more for garnish
  • ½ tsp. coarse salt
  • 1 (28-oz) can whole peeled plum tomatoes with juice
  • 2½ c. low-sodium chicken or vegetable broth
  • 2 tbsp. tomato paste (preferably no-salt-added)
  • 1½ c. cooked quinoa (from about ½ cup uncooked)
  • 4 large eggs
  • Hot sauce, for drizzling

Directions

  1. Heat 1 tbsp. oil in a large saucepan over medium heat and cook onion, garlic, thyme, and salt until onion is softened, about 3 min. Add tomatoes with their juice, broth, and tomato paste and bring to a boil. Reduce heat and simmer, breaking up tomatoes with a spoon, 20 min. Stir in quinoa.
  2. Heat remaining tbsp. plus 1½ tsp oil in a large nonstick skillet over medium heat. Fry eggs to desired doneness, 3 to 5 min.
  3. Ladle soup into bowls and top with eggs and hot sauce. Garnish with more thyme.

330 cal, 16 g fat (3 g saturated), 15 g protein, 31 g carb, 9 g sugar, 5 g fiber, 903 mg sodium, 186 mg cholesterol per serving

This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.

More recipes like this
creamy red lentil sweet potato and tomato soup
'Creamy' Red Lentil, Sweet Potato and Tomato Soup
Chickpea and Red Pepper Soup with Quinoa
Chickpea and Red Pepper Soup with Quinoa
Shakshuka (Eggs In Tomato Sauce)
Shakshuka (Eggs In Tomato Sauce)
Gingery Chickpea and Tomato Stew
Gingery Chickpea and Tomato Stew
Hoisin-Glazed Salmon with Quinoa
Hoisin-Glazed Salmon with Quinoa