Tomato Egg Soup

Name: Tomato Egg Soup
Total time: 10 min
Yield: 425 g
Ingredients: fresh eggs 110 pcs; cherry tomatoes 240 pcs; tomato sauce 15 g; oyster sauce 15 serving (2 spoons); soy sauce 20 serving; olive oil 5 g; butter 10 spoon; chicken stock 10 g

Cook 10 min Difficulty EASY 372 kcal

#low-calorie #low-carb

Image coming soon

Ingredients

Main ingredients

fresh eggs 2 pcs
cherry tomatoes 20 pcs

Seasonings/Sauce

tomato sauce 15 g
oyster sauce 15 serving (2 spoons)
soy sauce 20 serving
olive oil 5 g
butter 10 spoon
chicken stock 10 g

Nutrition summary

Carbohydrates 20.42 g 22%

Protein 19.51 g 21%

Fat 23.05 g 57%

Serving size 425g

Cooking steps

1

Slice the tomatoes and green onions.
2

Beat the eggs and set aside.
3

Boil water in a pot.
4

Add the tomatoes to the boiling water and cook them.
5

Slowly pour in the beaten eggs while stirring gently.
6

Season with salt, add green onions, and finish.

Tomato Egg Soup

AI 영양사 앤디