Ingredients
- 8 eggs
- 4 tomatoes (fresh)
- 1 salt
- 950 ml water
- 60 ml olive oil
- 2 slices sweet onions
Saute onions until light golden brown and soft in texture. Add tomatoes, salt and pepper. Simmer about 5-10 minutes, stir occasionally, add water and simmer another 5 minutes. Break eggs, slide into onion mixture and let poach. Place Italian bread in soup bowl, serve with two eggs. Ladle soup over all.