Tia's Peas and Eggs Soup
1/2 cup olive oil
2 yellow onions chopped
4- 6 finely chopped garlic cloves
8 - 10 potatoes peeled and cubed
1 - 28 ounce can crushed tomatoes with puree
42 ounces of water (fill tomato can 1 and 1/2 times)
1 tablespoon sugar
2 15 ounce cans of english peas with juice
11 eggs (use an odd amount for good luck)
1 cup freshly grated romano
in a large pot, warm up the olive oil. add onions and garlic and saute until the onions are translucent. add the potatoes and salt and stir to insure the potatoes are coated with the oil. fry potatoes over medium heat for about 10 - 15 minutes but don't allow them to get color. Add the tomatoes, then using the can fill it up 1 ½ times with water, and pepper and sugar and bring to a boil, then turn the heat to low, cover and simmer for 1 ½ hours.
Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Increase to a boil, crack eggs into a separate bowl and gently add to the top of the boiling mixture (amount based on room in pot). Cover the pot and let the eggs poach for about 15 minutes.
Serve hot with 1 or 2 eggs per serving. Freshly grated romano over top.
Just posting this reminds me of the times my dad and I shared this soup. It is so good.
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