1 16 ounce can crushed tomatoes
1 T olive oil
½ c finely chopped shallots or leeks
Juice of 1 lemon
¼ cup each chopped parsley, chives and tarragon
Sauté shallots in olive oil until they are translucent. Add fresh herbs, salt and pepper, and lemon juice. Next, add tomatoes and simmer for about five minutes. Blend mixture with a hand held food processor for just a few seconds until the tomatoes are smooth. Bring soup to high simmer, add eggs, and cook about three to four minutes on a high simmer until eggs are done.