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Bread and Egg Soup

List of Ingredients




2 teaspoons olive oil
2 cloves garlic minced
half an onion, chopped
5 cups of water
5 chicken bouillon cubes
1 can crushed tomatoes (15-oz)
2 cups frozen cut-leaf spinach
4 large eggs
four slices of toasted Italian bread
Garnish with Parmesan cheese, optional

Recipe




Heat the oil in a large saucepan, saute garlic and onion until golden. Stir in water and bouillon cubes, and tomatoes, bring to a boil and reduce heat. Add spinach and simmer for 10 minutes. Gently break one egg into a cup and slide into the soup. Repeat with remaining eggs. Simmer for four more minutes. Put one slice of bread in each soup bowl, remove egg with a slotted spoon and place on top of bread slice. Pour soup over top and sprinkle with cheese. Serves 4.

Note You can also make this with the addition of browned Italian sausage and substitute peas and lima beans for the spinach.