Spicy Tomato and Garlic Stew with Eggs

Name: Spicy Tomato and Garlic Stew with Eggs
Yield: Serves 6
Cuisine: Chinese
Ingredients: 1 tablespoon olive oil; 2 tablespoons finely chopped mixed fresh herbs, such as chives, parsley, and cilantro; 6 cups clear rich Chicken Stock or Vegetable Stock; 1 cup very finely diced white onion; 2 tablespoons chile-garlic sauce; 6 cups clear rich Chicken Stock or Vegetable Stock; 2½ cups peeled, seeded, and diced ripe tomatoes or canned diced tomatoes, drained; 2½ cups peeled, seeded, and diced ripe tomatoes or canned diced tomatoes, drained; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 cups lightly packed baby spinach or other tender greens; Kosher or sea salt and freshly ground pepper; 6 Croutes (recipe follows); 1 tablespoon finely grated lemon zest; 2 tablespoons finely chopped mixed fresh herbs, such as chives, parsley, and cilantro; 6 large eggs, poached or gently fried; 2 tablespoons finely chopped mixed fresh herbs, such as chives, parsley, and cilantro; 2 tablespoons finely chopped mixed fresh herbs, such as chives, parsley, and cilantro

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a very simple dish that lends itself to all kinds of additions. For me, it’s comfort food—something I can fix when I don’t feel like cooking. The chile-garlic sauce is available in Asian markets and in many supermarkets. I like Lee Kum Kee brand from Hong Kong, which is widely distributed.

Ingredients

1 tablespoon olive oil
1 cup very finely diced white onion
6 cup

Asia
Hong Kong (China)
Spicy

Method

In a deep saucepan, heat the olive oil over medium heat and sauté the onion until softened but not brown. Add the stock, chile-garlic sauce, and tomatoes and simmer for a few minutes to heat through. Season to taste with salt and pepper.

Place a small handful of spinach in the center of each warm bowl. Sprinkle with the lemon zest and ladle the soup around. Top the spinach with a Croute