tomato soup on black cooking pan beside stainless steel fork and bread knife


Cook Time 15 mins
Servings 2
Calories 229 kcal


  • 15 milliliters Extra Virgin Olive Oil
  • 1/2 Yellow Onion chopped
  • 1 Garlic clove, minced
  • 1 gram Cumin
  • 1 gram Paprika
  • 3 grams Sea Salt
  • 726 grams Canned Whole Tomatoes
  • 42 grams Basil Leaves chopped
  • 2 Egg


  • Heat olive oil in a large pan over medium-high heat. Add chopped onion and cook until soft, about 2 minutes.
  • Add garlic, cumin, paprika and sea salt. Stir until combined and fragrant, about 30 seconds.
  • Add tomatoes with the juice and roughly crush with your spatula. Bring to a simmer, stirring occasionally. Stir in chopped basil. (Note: the tomato juice will reduce a bit. If you prefer a thicker sauce, leave out the tomato juice.)
  • Using a spatula or the back of a spoon, create pockets in the tomato sauce. Crack an egg into each pocket, cover the pan and cook until the eggs are set, about 5-7 minutes.
  • Scoop into separate bowls and enjoy!


More Protein
Add more eggs.
Serve it With
Toast, brown rice, or quinoa.
Make it Spicy
Garnish with red pepper flakes.
No Basil
Use spinach instead.
Extra Toppings
Top with chopped cilantro, green onions or avocado slices.