Onion soup with lost egg
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Soup of onions, tomatoes, masox and spices, served with lost eggs.
Ingredients:
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Procedure:
1. Cut the peeled onions into thin rounds, cut the skin of the tomatoes crosswise, scald them with hot water, peel them and cut the flesh into thin slices
2. In a saucepan, fry the chopped onions in hot oil, add the chopped tomatoes, pour 800 ml of water and let the crumbled masox dissolve in it, then add the bay leaves, peppercorns and allspice, season with salt and pepper and simmer briefly over low heat
3. In the meantime, bring water and vinegar to a boil in a saucepan, carefully crack an egg into a ladle, create a slight swirl in the water, put the egg into it and use a spoon to scoop out the white, which coats the yolk
4. Pour the soup into bowls, put the lost egg into each bowl and serve with toasted cheese toast.
