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Ingredient
Chunky tomato and Egg Soup
Introduce
Chef :
AndreaChunky tomato and Egg Soup
This is probably one of my father's favorite soups. Its tangy and sweet.
Ingredient
Cooking time :
50 mins
3 tbsp
olive oil
50 grams
chorizo (sliced)
1
bay leaf
1 tin
tomato (425g tin).
3 medium
ripe tomatoes (finely chopped)
1 liter
boiling water
1 handful
parsley (roughly chopped)
1/4 tsp
salt
1 pinch
black pepper
Cooking instructions
* Step 1
Heat the olive oil in a medium pan with the bay leaf and chorizo.
* Step 2
Once cooked remove the chorizo.
* Step 3
Add the onion and garlic and softly brown which takes about 3-4 minutes.
* Step 4
Next add the tinned tomatoes and chopped tomatoes and simmer for about 10 minutes stirring occasionally.
* Step 5
Add the water and cook for a further 10 minutes.
* Step 6
Add the beaten eggs and parsley and let it cook for a further 5 minutes.
* Step 7
Season with salt and pepper.
* Step 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.
* Step 9
Once cooked serve with some warm toasted bread or over some plain rice.
Note: if there is a photo you can click to enlarge it
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