Soup with eggs

Ingredients
5 tbsp (50 ml) vegetable oil
2 heads (50 g) onion
60-70 g vermicelli
1-2 (100 g) tomatoes
4-5 eggs
parsley
pepper
salt
Method
Onions, finely chopped, stew in the oil until soft, then pour 7-8 cups boiling water. Add noodles and grated tomatoes. Eggs are broken and through a sieve placed in the boiling soup. So they intersect and form a thread. Soup, add salt and leave to simmer for a few minutes. Serve sprinkled with chopped parsley and crushed pepper.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002