Tomato Egg Drop Soup for Long Summer

Ingredients:

4 tomatoes
1 onion
1 tablespoon oil
3 cups chicken stock (1 cup = 250 ml)
1 egg, beaten
salt and pepper


Directions:

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 or until softened but not browned.
Pour off excess oil and add the stock, salt, pepper and other more seasonings.
Bring to the boil and simmer for 30 minutes.

Add the egg slowly, stirring constantly, until it separates into shreds.