A soup bowl full of Spanish temperament.
Ingredients
-
400 grams onions
-
1 clove of garlic
-
2 tablespoons oil
-
200 grams diced tomatoes without salt
-
1/4 vegetable stock tablet with less salt
-
thyme
-
3 eggs
-
thyme
-
pepper
-
1 tablespoon olive tapenade
-
4 wholemeal sandwiches
Preparation
- Peel the onions and garlic and cut them into small pieces.
- Fry the onions and garlic in the oil and let the onions cook over low heat.
- Add the diced tomatoes and fry for a while.
- Pour in 200 milliliters of water with the piece of bouillon tablet and some thyme and cook the soup for another 10 minutes.
- Hard boil the eggs.
- Peel the eggs and cut them into wedges.
- Season the soup with some pepper.
- Divide the soup between 2 bowls and spoon the tapenade on top. Add the egg and bread wedges.
Allergy info
Check the label for the use of broth.
Number of persons
2
Duration
15-30 minutes
| Energy |
470 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
45 grams |
| Fat |
20 grams |
| Saturated fat |
4 grams |
| Fiber |
10 grams |
| Salty |
1.2 grams |
