Ingredients:

• 4 cup – Chicken broth
• 2 – ripe Tomatoes
• 1/2 – Onion
• 1 – Egg
• 2 tbsp – vegetable oil
• 2 tbsp – canned Mushrooms
• 1.5 tsp – salt
• Black pepper – a few
• 1 tbsp – Tomato ketchup

Method:

1. Cut tomatoes into 8 wedges each, remove seeds
2. Peel onion and slice finely
3. Heat oil and stir fry onion until soft
4. Add tomatoes and mushrooms and stir again. Add chicken broth
5. When chicken broth begins to bubble, lower heat and simmer for about 5 mins
6. Season with salt, pepper and ketchup
7. Beat egg slightly and add to soup, stirring simultaneously
8. When egg seems half cooked, turn off heat.