Egg and Tomato Light Soup
PakistaniHealthyDesi eggsEasy
A light tomato soup with egg ribbons and a little cumin — simple, tangy and warming.
Prep time8 min
Cook time18 min
Total time26 min
Servings2
Ingredients
- 2 eggs, beaten
- 3 tomatoes, chopped
- 1 small onion, chopped
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups water
- 1 tsp cooking oil
- Fresh coriander
Method
- Heat oil in a pot and add onion; cook until soft.
- Add tomatoes and cook for 5 minutes until soft.
- Add water, cumin, salt and pepper; bring to a boil.
- Simmer for 8 minutes, then blend lightly if you like.
- Stir in a circle and slowly pour in the beaten eggs.
- Cook for 1 more minute.
- Serve hot with coriander.
Nutrition — estimated per serving
Calories (estimate)120 kcal
Protein (estimate)7 g
Fat (estimate)6 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Use ripe tomatoes for the best flavour. Allergic to eggs? Add a spoon of yoghurt instead. Eat fresh.