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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup chopped celery |
2 small onions, chopped |
1 green pepper, seeded and chopped |
1 tablespoon butter or margarine |
3 cups boiling water |
2 cups chopped, peeled tomatoes |
1/2 teaspoon salt |
6 eggs |
salt and pepper to taste |
1 cup (4 ounces) shredded sharp cheddar cheese |
hot cooked rice |
Directions:
1. Sauté celery, onion, and green pepper in butter in a 4-quart Dutch oven until tender. Stir in boiling water, tomato, and salt, mixing well. Simmer, uncovered, 15 minutes. Carefully break eggs into hot soup. (Do not stir.) Add salt and pepper.
2. Sprinkle cheese over egg and soup mixture. Cover; simmer 5 minutes. Serve immediately over rice in individual soup bowls.
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