Recipe of Tomato And Egg Drop Soup

Scrambled Eggs With Tomato

Both sweet and sour, the tomato egg drop soup is a dish that will whet one's appetite.

Recipe Summary Scrambled Eggs With Tomato

I am always looking to use up my garden tomatoes, and they taste great with eggs! I peel them for a finer taste. Try it! It's my favorite breakfasts these days.

Ingredients | Tomato And Egg Drop Soup

2 pounds tomatoes, chopped

2 tablespoons butter

3 small onions, finely sliced

salt to taste

6 eggs

4 tablespoons milk

2 tablespoons chopped fresh parsley

Directions

Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.

Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.

Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.

Info | Tomato And Egg Drop Soup

prep: 10 mins cook: 30 mins total: 40 mins Servings: 3 Yield: 3 servings

TAG : Scrambled Eggs With Tomato

Breakfast and Brunch, Eggs, Scrambled Egg Recipes,

Images of Tomato And Egg Drop Soup

Tomato And Egg Drop Soup - You need to turn the boiling soup down to low heat before pouring in the egg, and also make sure you pour the egg in one direction while stirring.