Brothy Garlic Soup with Slow-Roasted Tomatoes and Poached Eggs

Ingredients

• 1 pint whole cherry or grape tomatoes halved (about 20 to 30 tomatoes)
• 1/3 cup extra-virgin olive oil divided plus more for garnish
• 1 medium garlic head cloves separated
• kosher salt and Freshly ground black pepper
• 1 1/2 liters low-sodium vegetable broth, chicken broth, or water (about 6 cups)
• 4 large eggs
• 1/2 medium jalapeño chile charred, seeded, and minced (optional)
• 1 medium firm-ripe avocado seeded and thinly sliced
• fresh Italian parsley or cilantro leaves finely chopped, for garnish (optional)
• Crumbled feta or Cotija cheese for garnish (optional)
• 1 medium Lime quartered, for serving (optional)
• Toasted bread for serving (optional)

Instructions

1. For the slow-roasted tomatoes: Heat an oven to 225°F and arrange a rack in the middle. Slice tomatoes in half then drizzle with a 1 tablespoon of of the olive oil, salt, and pepper. Add two garlic cloves, toss to coat then transfer to a baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry than sundried tomatoes), this can take anywhere from 2 to 4 hours depending on the size of the tomatoes.
2. For the garlic soup: Slice the remaining garlic cloves as thin as possible (this will help them sort of melt into the olive oil instead of being big chunks of garlic). Heat the remaining olive oil in a medium saucepan over medium heat. Stir in the garlic and cook until golden brown, about 5 minutes.
3. Add the broth, raise the heat, and bring to a boil. Lower heat so broth is simmering, cover, and cook until broth is infused with garlic flavor, at least 15 minutes. Season generously with salt and freshly ground black pepper.
4. When broth is well flavored, crack eggs into small cups. Carefully slip eggs into broth and poach until cooked through, about 3 to 5 minutes (you should be able to cook 2 to 4 eggs at a time depending on the size of the saucepan). To serve, divide tomatoes, charred chiles (if using), avocado, herbs, and cheese among bowls. Top with broth then add 1 to 2 poached eggs to each bowl, add a lime wedge and bread then serve.

TIPS

• Make the tomatoes ahead of time and store them covered in olive oil in an airtight container. Use them in this recipe or in your next salad, on your next bagel with lox, or just snack on them while you stand in your slippers in the kitchen.
• Broth can be made up to 4 days ahead of time and stored covered in a refrigerated container.