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Tomato and Pea Soup with Eggs

After many years of cooking, I still make this for lunch on an Autumn day. Serve with Italian bread to mop up the soup for a satisfying meal. ~ Carolyn Barcott, California

Serves 4

  • 1/4

    cup extra-virgin olive oil

  • 1

    large yellow onion, diced

  • 2

    cloves garlic, chopped

  • 1/2

    teaspoon red chili pepper flakes, optional

  • 1

    pound ripe red tomatoes or 1 15.5-ounce can whole tomatoes, chopped

  • 1

    cup fresh or frozen peas

  •  

    salt and freshly ground pepper to taste

  • 6

    cups water

  • 4

    large eggs

  •  

    cheese for grating, your choice

1. Warm the olive oil in a medium-sized saucepan over low heat. Add the onion, garlic and red chili pepper flakes and saute for 5-6 minutes, stirring occasionally to prevent burning. Add the tomatoes and simmer for 10 minutes, then add the peas and season to taste with salt and pepper.

2. Pour in the water and bring to a boil, then lower heat and simmer for 30 minutes. Stir occasionally. Crack the eggs directly into the soup, and simmer for 3 minutes or to your preference. Ladle into soup bowls. Grate cheese directly on top of the steaming soup so it melts, then enjoy!