Madeiran tomato and onion soup with egg

Madeiran tomato and onion soup with egg. Raw garlic, Raw onions, Raw tomatoes.

Lifecooler

15 + 45 min · 4

Ingredients

• 12 g Raw garlic
• 300 g Raw onions
• 800 g Raw tomatoes
• 30 g Olive oil
• 3 g Fresh thyme
• 200 g Raw egg
• 0.4 g Ground black pepper
• 800 g Water
• 3 g Table salt
• 200 g Portuguese rustic wheat bread

Preparation

1. Slice the onions and garlic; chop the peeled tomatoes. Soften onion and garlic in olive oil for 8 minutes.
2. Add tomato, thyme leaves, water, salt and pepper. Simmer for about 30 minutes.
3. Slide four eggs into the simmering soup. Cover and cook for 5–7 minutes, until the whites are set. Serve over sliced bread, with one egg per bowl.