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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Simple yet delicious. Cook garlic slowly to bring out the sweetness (the longer it simmers in the broth the better). I serve a bowl of this with a few grilled skewered shrimp laid over the rim of the bowl and crusty bread as a starter. Everyone that tastes it will want the recipe. This recipe is even better if you use a low sodium prepared chicken stock in place of the water and chicken bouillon Ingredients:
1/2 cup crushed garlic |
2 tablespoons butter |
6 cups water |
1 tablespoon chicken bouillon granules |
1/4 cup chopped fresh tomato |
3 eggs, beaten |
salt and pepper to taste |
Directions:
1. In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.
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