Persian Egg and Turmeric Soup
Temps
25 min
Difficulté
facile
Ingrédients
6
Budget
~2-4 €
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Valeurs nutritionnelles
Score santé
Bon · /100
270 kcal
par portion
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Etapes
- 1
Slice the onion and sauté for 3 minutes in a pot with a drizzle of oil. Add the turmeric and cumin, stir for 30 seconds.
4 min
- 2
Pour in the crushed tomatoes and broth. Bring to a boil and then simmer for 8 minutes.
9 min
- 3
Create 4 small wells in the soup and crack an egg into each. Cover and cook for 4 minutes until the whites are set.
5 min
- 4
Serve in bowls, carefully placing 2 poached eggs per portion.
1 min
