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

Directions:

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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