Step 1: Wash two tomatoes and cut them into hob pieces for later use.

Tip: If you want to be more convenient, you don’t need to peel the tomatoes. If you like to eat peeled tomatoes, you need to blanch the tomato skin first, and then peel off the tomato skin.

Step 2: Add oil to the frying pan, pour the chopped tomatoes into the pan, then add a small amount of salt, stir-fry slowly until the tomatoes come out of soup, add enough water, and turn to high heat Bring water to a boil.

Tip: Adding a little salt when frying tomatoes can quickly soften the tomatoes and make soup. The tomato and egg soup will also have a richer taste.

Step 3: Wait until the water in the pot is boiled. Make a small hole on one side of the egg. Slowly pour the egg liquid into the pot without stirring. Wait for a few seconds. You can see the plumeria emerging from the water.

Tip: The normal version of tomato and egg soup is to break the eggs into a bowl and stir them evenly. We don’t stir the eggs now, just break them into the pot to make the egg soup, which saves trouble.

Step 4: After breaking the eggs into the pot, add an appropriate amount of salt and chicken essence to taste, then stir in a small amount of water starch and pour it into the pot to thicken the tomato and egg soup. A bowl of delicious tomato and egg soup will be ready. Pot. After it's out of the pot, you can add some chopped green onion to garnish, which will also make the tomato and egg soup more delicious.

The above is the specific method of making tomato and egg soup that is delicious and convenient to share with you today. It is very simple and quick to make tomato and egg soup, from washing tomatoes and cutting tomatoes to finally making tomato and egg soup. It only takes about ten minutes, which is very suitable for when we don’t have much time in the morning. Pair it with one or two steamed buns or flower rolls, and you have a meal that is also very nutritious.