Chunky tomato and Egg Soup
Chunky tomato and Egg Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chunky tomato and egg soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful. Tomatoes and eggs just go together, and many food cultures know it. Just think of Shakshuka in the Middle East, "Eggs in Purgatory" in Southern Italy.

Chunky tomato and Egg Soup is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chunky tomato and Egg Soup is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook chunky tomato and egg soup using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chunky tomato and Egg Soup:
  1. Get olive oil
  2. Take chorizo (sliced)
  3. Get bay leaf
  4. Make ready onion (finely chopped)
  5. Get garlic clove (finely chopped)
  6. Take tomato (425g tin).
  7. Get ripe tomatoes (finely chopped)
  8. Make ready boiling water
  9. Take eggs (beaten)
  10. Take whole eggs
  11. Take parsley (roughly chopped)
  12. Get salt
  13. Take black pepper

Tomato and egg soup is a dish from China consisting mainly of tomato and egg. It is a relatively easy soup to make, and as such is one of the most popular soups in households. This soup is also high in nutritional value, consisting of ingredients such as lycopene from the tomatoes. This is where the piping hot Chinese Tomato and Egg Noodle Soup comes in!

Steps to make Chunky tomato and Egg Soup:
  1. Heat the olive oil in a medium pan with the bay leaf and chorizo.
  2. Once cooked remove the chorizo.
  3. Add the onion and garlic and softly brown which takes about 3-4 minutes.
  4. Next add the tinned tomatoes and chopped tomatoes and simmer for about 10 minutes stirring occasionally.
  5. Add the water and cook for a further 10 minutes.
  6. Add the beaten eggs and parsley and let it cook for a further 5 minutes.
  7. Season with salt and pepper.
  8. Add the eggs whole to the soup and cook for another 10 minutes. Plese note you will not be able to stir until the eggs are cooked.
  9. Once cooked serve with some warm toasted bread or over some plain rice.

Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China. You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Tomato and egg soup is often flavored with Chinese pickled mustard greens called zha cai or fish sauce, both of which add saltiness and a good deal of tang to each spoonful. This light, refreshing soup is typically served after a meal, especially a heavy, greasy one, and it tastes just as good hot or cold.

So that’s going to wrap it up with this exceptional food chunky tomato and egg soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!