Egg Soup

Name: Egg Soup
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoons of olive oil; 1 medium onion, finely chopped; 2 cloves of garlic, minced; 2 tomato seeds, cut into small cubes; 1 tablespoon of chopped parsley; 2 French breads; 3 eggs; Salt and pepper to taste

1
3 tablespoons of olive oil
2
1 medium onion, finely chopped
3
2 cloves of garlic, minced
4
2 tomato seeds, cut into small cubes
5
1 tablespoon of chopped parsley
6
2 French breads
7
3 eggs
8
Salt and pepper to taste

Ingredients

1
3 tablespoons of olive oil
2
1 medium onion, finely chopped
3
2 cloves of garlic, minced
4
2 tomato seeds, cut into small cubes
5
1 tablespoon of chopped parsley
6
2 French breads
7
3 eggs
8
Salt and pepper to taste

Directions

1
In a large pot over high heat, warm the olive oil and sauté the onion, garlic, tomato, and parsley for five minutes
2
Add six cups (quarts) of water and let it simmer
3
Add the breads in small pieces and let it simmer
4
Break the eggs into smaller pieces and add one at a time
5
Cook over low heat until the eggs are cooked through
6
Remove from heat, stir gently, and season with salt and pepper