Roast Tomato, Onion & Egg Ribbon Soup
This super cheap dish is the one if you’ve got extra onions! I was missing the classic combo of tomato and eggs I so often ate in China, so I satisfied my craving with this soup. It’s got the Italian herb combo for a bit of a twist on the traditional stir fry though.
I find this naturally sweet and perfectly acidic, with just the right amount of chew to make this a hearty filling soup.
Makes 2 serves
Cook Time - 20 mins
Equipment - Cooktop
Ingredients
1 large/2 medium Brown Onion, cut into rings
2 cloves Garlic
6 fresh Tomatoes they are the best if you don’t refrigerate them
4 cups (1L) Passatta (or canned tomatoes if you prefer more texture)
½ tsp Oregano (dried)
½ tsp Thyme (dried)
½ tsp Basil (dried)
1 tsp Salt
¼ tsp Cracked Black Pepper
6 medium Eggs
Method
Slice Onions into ½ cm rings
Fry until soft but not browned
Crush garlic with salt and add to pan
Chop tomatoes and add, cook until soft (if it bothers you you can remove their skin at this stage)
Add Passatta and herbs and check seasoning
Crack eggs into a separate bowl and beat well
Add slowly to the hot pot and stir until egg is completely cooked (white)
Serve with some freshly cracked black pepper
Enjoy!
Tips
Tips - If you wish to have a completely smooth soup blend before adding eggs then return to the pot and add eggs; if you want longer ribbons add the eggs slowly while stirring
Variations - Add some chilli if you feel like spice!
Serving suggestions - Crusty sourdough bread, brown rice, rice crackers etc
Store refrigerate in an airtight container for 4 days
