Tomato and egg soup

Overview

Tomato soup and eggs, my family and I all like to drink it! It tastes delicious, sour and appetizing, perfect for summer!

Blanch the tomatoes in boiling water for 2 minutes and peel them.
Slice the peeled tomatoes and crack the eggs one by one into a bowl.
Chop the onion head and green onion leaves into two parts and set aside
Heat the oil pan until it is 70% hot, add the onions and tomatoes and stir-fry for 2 minutes over high heat.
Add appropriate amount of water, cover the pot and cook over high heat for 5 minutes.
Uncover the pot, pour in the egg liquid and bring to a boil.
Add appropriate amount of salt and chicken essence to taste.
Sprinkle with chopped green onion and serve.
Ready to eat!