Recipe: Yummy Chunky tomato and Egg Soup

Chunky tomato and Egg Soup. 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.

It also reheats well for lunch the next day. This recipe uses one can of Tuttorosso Crushed Tomatoes with basil and one can of Tuttorosso Diced Tomatoes. Tomato and egg soup is a dish from China consisting mainly of tomato and egg. You can cook Chunky tomato and Egg Soup using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chunky tomato and Egg Soup

1. It's 3 tbsp of olive oil.
2. Prepare 50 grams of chorizo (sliced).
3. It's 1 of bay leaf.
4. It's 1 of onion (finely chopped).
5. You need 2 of garlic clove (finely chopped).
6. You need 1 tin of tomato (425g tin)..
7. You need 3 medium of ripe tomatoes (finely chopped).
8. You need 1 liter of boiling water.
9. It's 2 of eggs (beaten).
10. Prepare 4 of whole eggs.
11. It's 1 handful of parsley (roughly chopped).
12. You need 1/4 tsp of salt.
13. It's 1 pinch of black pepper.

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. Chinese tomato and egg soup is one of the most popular authentic Chinese dishes. It has both sweet and sour flavours, it smells and looks great, and is very nutritious.

Chunky tomato and Egg Soup step by step

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..

It takes just a few minutes to create this bowl of delicious soup. My husband, Patrick Maas, makes this wonderful, creamy bisque. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until. This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.