Extremadura Tomato Soup
Thick soup of tomato, pepper and onion over slices of bread, with egg. A humble Extremaduran summer dish.
- Total
- 45 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- tomato2.25 lb
- green bell pepper2
- onion2
- garlic clove3
- sweet paprika1 tsp
- day-old bread7 oz
- egg4
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Sweat the chopped onion, green pepper and garlic in the olive oil 12 minutes.
- 2
Add the peeled, chopped tomato and cook 10 minutes. Stir in the sweet paprika.
- 3
Add 500 ml of water and salt and cook 5 minutes.
- 4
Crack the egg into the soup and let it set 3-4 minutes.
- 5
Serve over thin slices of day-old bread in each bowl.
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