Tomato and Egg Soup Recipe

        This dish was the first one I learned that wasn’t scrambled eggs, instant mac, and cheese or instant ramen.

  • 2 large tomatoes
  • 4 eggs
  • Generous pinch of salt
  • Generous pinch of sugar
  • 1 tablespoon of chicken base (optional)
  • 1 cup of hot water
  • 1-2 tablespoons oil


Cut tomatoes into large chunks and remove the core and leaves.

Use oil and cook with the eggs. Make sure the eggs are solid and in smaller than bite-sized pieces. Add in all of the tomatoes slowly and stir with eggs. After the tomatoes are soft, break them apart into bite-sized pieces and add water, chicken base, and salt and sugar. Stir until smooth and serve while still hot. 3 – 4 servings

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