There's nothing skimpy about this soup. This one gets a fried egg finish.
- 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
- 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.
- Heat remaining tbsp. plus 1½ tsp oil in a large nonstick skillet over medium heat. Fry eggs to desired doneness, 3 to 5 min.
- 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.