This is a super easy soup to make and yummy with rice or with corn in the cob cooked in the soup.
- 2 eggs
- 1 onion – cut to medium chunks
- 2 tomatoes
- dash soya sauce
- water ( aprox 500ml + sprinkling of chicken stock powder)
- spring onions (optional)
- corn on the cob – halved (optional)
- whisk up 2 eggs and add a dash of soya sauce and some spring onions if you wish.
- heat up about table spoon of oil till hot – the egg will cook fast.
- pour in the egg mixture – it should sizzle and bubble up as it does pull some of the cooked edge to the middle and swirl the uncooked egg in the space made.
- when slightly browned underneath turn the egg over to brown the other side. ( doesn’t matter if there are a few pieces as it will break up in the soup)
- put the cooked egg to one side.
- fry the onion for about a minute.
- pour in the water with a little chicken stock for flavour and bring to a boil
- add the tomatoes and corn in and let simmer for 30min or till the tomatoes are soft and fallen apart
- add the egg and simmer a little while longer