Egg flower soup with tomatoes

Ingredients for 2 servings:

• 1 m.-sized tomato(s)
• 2 eggs
• ½ bunch chives
• 500 ml water
• 3 tsp salt
• 1 tsp oil (sesame oil)
• 3 tbsp oil
• possibly pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the tomatoes into 8 pieces, then add them to a pan with hot oil and roast them over medium heat for about 2-3 minutes until the juices appear. When the red juices appear, add the salt and pour the water into the pan. Meanwhile, beat the eggs in a bowl and add a pinch of salt. When the soup boils, slowly pour the beaten eggs into the pan in a circle. Finally, add the sesame oil and the finely chopped chives. If desired, you can also add a pinch of pepper, depending on your taste.