TOMATO SOUP WITH EGG FLOWER

TOMATO SOUP WITH EGG FLOWER
Ingredients
4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper
Instructions:

• Skin and cut the tomatoes and cut the onion into eighths.
• Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes oruntil softened but not browned.
• Pour off excess oil and add the stock,salt, pepper and MSG.
• Bring to the boil and simmer for 30 minutes. Add the egg slowly, stirring constantly, until it separates into shreds.