Ingredients

  • 1 onions
  • 4 tomatoes
  • 1 eggs
  • 1 tablespoon olive oil
  • 1 beef broth
  • 1 tablespoon corn starch (flour)
  • 3 basil leaves

Directions

  1. Chop the onion and bring to simmer with the olive oil until it's translucent.
  2. Blanch the tomatoes in boiling water and pass them through a hand blender.
  3. Add the tomato with the onion and let it stew for 10 minutes on a low heat.
  4. Add the beef broth and stir well.
  5. Dissolve the cornstarch by adding in a bit of warm water, stirring well and keeping a low heat.
  6. Add the whole egg and stir gently until it looks "shredded" egg.
  7. I lay the whole egg and stir so as to leave the whole yolk.
  8. Serve hot or let it cool.
  9. Sprinkle with basil leaves before serving.
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NutritionView more

100Calories
Sodium32%DV760mg
Fat7%DV4.5g
Protein10%DV5g
Carbs3%DV9g
Fiber8%DV2g

PER SERVING *

Calories100Calories from Fat45
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat1g5%
Trans Fat
Cholesterol55mg18%
Sodium760mg32%
Potassium470mg13%
Protein5g10%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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