Tomato and Egg Soup

This is a very simple and quickly made dish from Shandong (northern China) served with wheat noodles, steamed bread (man tou), or flat bread (huo shao) usually for breakfast or a light lunch or as a snack.

2 TBS oil

1 medium onion, chopped

3 tomatoes, chopped

5 cups any soup stock

salt to taste

4 eggs, beaten

3 stalks green onion or garlic chives, chopped

4 stalks fresh cilantro, chopped (optional)

• In a saucepan or wok, heat oil over medium heat.
• Stir in onion and fry until softened, for about 3–5 minutes.
• Add tomatoes and stir-fry until soft. Add soup stock and salt; cover and bring to a boil. Stir in eggs.
• When eggs are done, turn off heat.
• Sprinkle with green onion and cilantro (if using).