When I fancy something simple for lunch, or if I’m not feeling too great, my go-to dish is always this simple tomato and onion broth with a poached egg. It’s the easiest and quickest recipe ever, and tastes really good.
I’m sure you know by now that I love simple food. Uncomplicated recipes are sometimes the most delicious and certainly the ones I prefer to prepare. If you haven’t been following the blog, here are links to some examples: Baked Greek Omelette, Lactose-free Chocolate Cake, Egg Curry, Spelt Pizza. I don’t make the pizza though – that’s Michael’s domain!
Tomato and onion broth ingredients (serves 1)
Olive Oil
1 Onion, chopped
1 Tomato chopped
1 Stock cube in about a litre of water
1 Egg
Salt & pepper
1/2 tsp cumin
1/4 tsp turmeric
Method
Gently fry the chopped onion in the olive oil – the longer the better. Then add the chopped tomato, cumin and turmeric. Cook for a few minutes before adding the stock. In the ingredients I suggested about half a litre of water but it really depends on how much broth you’d like. You could add an extra stock cube and extra water if you want more. Add the salt and pepper and cook for a further ten minutes or so.
Break the egg into a cup and then very gently pour it into the broth, careful not the break it. Let it poach for a few minutes before serving. Mmmmmmm, delicious!
