Do you want to innovate in the kitchen with a different soup? This egg tomato soup recipe is delicious, very easy to make and perfect for the cold season. Plus, it’s ready in just an hour! A wonder, right? And to top it off, this recipe is still a nutrient blast.
This is because the tomato is a source of lycopene, a characteristic that gives the fruit its red color! And according to nutritionist Márcia Del Médico, lycopene is a plant nutrient with antioxidant properties, which reduce free radicals and ward off the risks of prostate and breast cancer, as well as reduce the formation of fatty plaques in the arteries.
Plus, the olive oil in this egg tomato soup recipe helps even more with the body’s absorption of lycopene! By the way, eggs are also an excellent source of nutrients for everyday life. “Egg is a protein with a high biological value, as it provides the individual with all the essential amino acids. In addition to the B Complex vitamins, it also guarantees vitamins A, D, E and K, and minerals such as zinc, calcium, selenium , phosphorus and iron “, according to nutritionist Marco Quintarelli.
With this promise of so many nutritional benefits and so much flavor, you must try tomato egg soup today. So it can be served on the occasion of an important dinner, a meeting between friends or simply for the family, but one thing is certain: they will all be surprised. Try it!
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Tomato Egg Soup Ingredients:
- 2 tablespoons of olive oil
- 1 slice of Calabrian sausage, diced
- 1 chopped onion
- 4 crushed cloves of garlic
- 3 tablespoons of tomato paste
- 2 cans of peeled tomatoes with broth
- 1 vegetable stock cube
- 1.5 liters of water
- Salt, pepper and chopped parsley to taste
- 1 cup diced mozzarella
- 6 eggs
Method of preparation:
In a skillet, over medium heat, heat the oil and fry the sausage until golden brown. Add the onion, garlic and sauté for 3 minutes. Add the extract and sauté for 3 minutes. Add the peeled tomato and sauté for 5 minutes. Add the vegetable broth, water and cook for 10 minutes over low heat, after boiling.
Season with salt, pepper, the smell of green, let it cool and mix the mozzarella. Transfer to individual refractory bowls and place in a mold. Make a small hole in the center of the soup and carefully break an egg into each bowl. Sprinkle with salt and bake in a preheated medium oven for 10 minutes or until the egg is lightly cooked. Sprinkle with parsley and serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
