Most of my recipes are the result of my playing around with whatever ingredients I have at hand, and what sort of food I’m in the mood for. This recipe is no different. It was a cold sunday in late november, and I felt like soup. I like my soups hearty, rich and full of “stuff”. By “stuff” I mean basically things that are floating around in the soup, adding taste to it, as well as crunch. It’s easy to make, and warms you from within.
- Tinned, chopped tomatoes
- Tinned green beans
- Sundried tomato
- Chili pepper
- Cherry tomatoes
- Tomato puree
Add the tomatoes to a casserole, and get the heat started. Add a little milk and the beans. Chop the chili and sundried tomatoes, and toss into the casserole. Squash the cherry tomatoes, and rip them apart. Add salt and other seasonings to taste (I have a thing for thyme and rosemary, which worked excellently). Bring the soup to the boil, and add the eggs, poaching them.
Serve with bread or rolls, butter, grated cheese and perhaps a nice bottle of red wine.