
A light rice soup with tomato, garlic, and ribbons of egg.
2 eggsChicken eggs
20 gButter
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240 gTomatoes
2 clovesGarlic
70 gOnion
0.5 cupRice
3 cupsWater
To tasteSalt
To tasteBlack Pepper
Cook onion and garlic in butter for 3 minutes.
Add tomatoes and cook for 5 minutes.
Add rice, water, and salt and simmer for 18 minutes.
Beat eggs in a bowl.
Stream eggs into the hot soup and cook for 1 minute.
Season soup with black pepper before serving.