Tomato Egg soup

 

Everyone can use a short, easy, and delicious recipe. When you need something quick but do not want to order anything, you can make this tomato egg recipe. I hope you will enjoy it as much as my family has.

You will need some peeled tomatoes. Fresh ingredients are always the best, but you can use canned tomatoes if you prefer that option. Fresh tomatoes taste better, but the canned ones are less work because they are already peeled.

My method of peeling tomatoes is the following. 

I cut off the crown and lightly carve an X on the bottom of the tomato. I will then pour hot water on the tomatoes and let them sit in a bowl. There they will sit until the second batch of hot water is ready to be poured on them. More than half of the first batch of hot water will then be drained from the bowl before the second batch of hot water is added. Let that sit while you are prepping the other ingredients, and it will be a lot easier to peel the tomatoes. I, unfortunately, do not have any pictures, but I have attempted an illustration to guide you during this process. There are other ways to peel a tomato, but I prefer this method.

The tomato egg soup is complete with toast on the side. Again, you can quicken the preparation process by buying premade toast cubes, or you can make your own with left-over bread (not a requirement). Butter the bread and cut it into cubes, sizing is up to you, but you can use 1.5 cm as a reference. Place the bread on a tray in a pre-heated oven (178 °C) and bake the cubes until they are crunchy.

You can add the toasted bread cubes to the bottom of your soup bowl and pour to soup on top of it when you serve it. And if you do not like soggy bread, you can place the toast in a separate bowl.

I will now present the recipe. If you enjoy it or have any suggestions, please comment down below. I love reading messages. In the future, I may add more pictures of the cooking experience. Let me know if that is something that interests you. Enjoy!

Tomato Egg soup 

2-3 servings

Ingredients

• 10-15 peeled tomatoes
• 3 eggs
• 100-250 gr frozen vegetables (broccoli mix or peas & carrots, etc.)
• 3 cups water
• 9 cloves of garlic - sliced
• 1 onion - sliced
• 1 tbsp vegetable oil
• 1 package Maggie soup it up (flavor of your choice)
•  A pinch of black pepper
• 3 loaves of bread (for the toast)
• 1 tbsp Mee Chun mixed pickles or 1 tbsp sweet and sour sauce
• Salt to taste

Preparation

1. If you do not have peeled tomatoes, start the peeling process mentioned above. Afterward, cut it in blocks of 1-4 cm. The size and shape are not important.
2. Butter the bread and cut it into cubes.  You can add shredded cheese on top for extra flavor or use garlic butter. Put the bread cubes in a preheated oven (178 °C), and bake it till it is crunchy.
3. Add the oil, onions, garlic, and black pepper in a soup pot above medium to high heat and stir it until it starts smelling good. 
4. Add the tomatoes to the previous and bake it for 1-2 minutes.
5. Add the water to (4) along with the Maggie soup it up, frozen vegetables, Mee Chun mixed pickles (or sweet and sour sauce), and salt to taste.
6. When the soup starts boiling, reduce the flame to low heat. Break eggs in a bowl separately, and carefully add the eggs one by one in the boiling soup. You can submerge part of the bowl in the soup so the egg can slide slowly into the pot.
7. After the eggs are all in the soup, cover the pot with a lid and let it cook for four minutes. Turn of the heat after the four minutes have passed. The soup is now ready to serve.