Egg-tomato soup (with butter)
Recipe By : Samira Mourin
Take 6 midium sized tomatoes.Boil them with two and a half cup of water, half Tea.spoon of salt,chili power and one Tea.spoon grated onion. Keep them on the oven for 5-7 mins.After that filter the juice from the pulp.Take a wok.Add one more cup or a lil bit more water with that juice.add two Tea.spoon suger,chili sause,! table spoon Butter …and a few more salt if needed and stir gently.After 3-5 mins when it starts boiling break an egg and stir with pepper and 1 pinch of salt.Add then on the soup slowly and continually stir.Finally add pepper,2 slitted green chili and coriander leaves on it and keep it on the oven for 3 mins. Serve with crispy toasted bread and chili sause.