Drowned eggs in roasted tomato soup

Ingredients for Drowned eggs in roasted tomato soup

Instructions for Drowned eggs in roasted tomato soup

To prepare the Drowned eggs in roasted tomato soup recipe, please follow these instructions:

Heat the grill in the oven up. Put tomatoes in a serving dish and place the 10-15 cm. below the grill. Grill the tomatoes until they are black, turn them on and off.

Take the tomatoes out of the oven, let them cool slightly, and cut stilkeenden of.

Getting all the tomatoes in a blender along with 2 ½ dl. broth, and purér it for it's evenly. Style it to the page.

Heat the oil in a saucepan or Saute pan. By næstenrygepunktet be complied with onion, salt and pepper Sauté until onions are golden in.. Add garlic and whole chillies and saute for about 1 min. Add the rest of the tomato pulp and the rest of the broth. Bring to the boil and simmer for 10 minutes without the lid.

Drowned eggs: Turn an egg into a Cup ... gently so the yolk does not go in pieces. Let it slide slowly down into the boiling soup. Continue with the rest of the eggs. The trick is to cook the eggs so the yolk is soft and white stiff. approximately 4-6 minutes depending on how big the eggs are. Island regularly soup over the eggs with a soup spoon. Carefully lift up the eggs with a slotted spoon and put 2 in each plate. Island soup over and sprinkle with the cheese. Serve immediately with tortillas or bread.

Tips:
You are not to strong food Chili's can easily be omitted. Then just salts the a little more. Is also good with many onions in, so you get a tomato/onion soup. Do you have no time for homemade flutes, then a toast bread with revetost grilled in the oven a good substitute.