Chunky tomato and Egg Soup
Chunky tomato and Egg Soup

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chunky tomato and egg soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chunky tomato and Egg Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chunky tomato and Egg Soup is something which I have loved my whole life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we have to prepare a few components. You can cook chunky tomato and egg soup using 13 ingredients and 9 steps. Here is how you cook that.

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

Instructions 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.

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