- 1/2 cup olive oil
- 2 yellow onions, chopped
- 4 to 6 garlic cloves, finely chopped
- 8 to 10 potatoes, peeled and cubed
- 1 (28-ounce can) crushed tomatoes, with puree
- 42-ounces water (fill the crushed tomato can 1 1/2 times)
- 1 tablespoon sugar
- 2 (15-ounce) cans peas, with juice
- 11 eggs*
- 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 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.
*Tia used an odd amount of eggs for good luck!
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.