portuguese

Roasted Red Pepper and Bread Soup with Poached Egg

Name: Roasted Red Pepper and Bread Soup with Poached Egg
Yield: 1 serving
Cuisine: portuguese
Ingredients: 110 g rustic bread, torn; 200 g red bell pepper; 200 g tomatoes, chopped; 14 g olive oil; 80 g onion, chopped; 8 g garlic, minced; 350 g vegetable stock; 50 g egg; 8 g sherry vinegar; 2 g smoked paprika; 1 g salt and black pepper

This roasted dish pairs rustic bread, torn with red bell pepper, egg and tomatoes, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

25 g Protein

85 g Carbohydrates

23 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

110g rustic bread, torn 292 kcal
200g red bell pepper 62 kcal
200g tomatoes, chopped 36 kcal
14g olive oil 124 kcal
80g onion, chopped 32 kcal
8g garlic, minced 12 kcal
350g vegetable stock 21 kcal
50g egg 72 kcal
8g sherry vinegar 1 kcal
1 tsp (2g) smoked paprika 6 kcal
1g salt and black pepper 0 kcal

Cooking instructions

red bell pepper
Roast the red pepper under a broiler until blistered; cover 5 minutes, peel, and chop.
olive oiloniongarlic
Heat olive oil in a pot over medium heat; saute onion and garlic until soft, 4 minutes.
tomatoessmoked paprika
Add chopped roasted pepper and paprika; cook 1 minute. Add tomatoes and simmer 5 minutes.
rustic breadvegetable stock
Add stock and bread; simmer 8 minutes, breaking bread down with a spoon until thick and spoonable.
egg
Poach the egg in gently simmering water for 3 minutes (or to your preference).
eggsherry vinegarsalt and black pepper
Ladle soup into a bowl, top with the poached egg, and finish with vinegar and black pepper.