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Zimbabwean Tomato Soup and Scrambled eggs

Ingredients

Tomato Sauce:

  • 1 tablespoon oil
  • 1 small onion chopped
  • 1/2 bell pepper chopped
  • 1 clove garlic crushed
  • 1 cup chopped tomatoes
  • 1/2 cup chicken/vegetable stock
  • salt and pepper

Scrambled Eggs

  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons milk
  • salt and pepper
  • chopped parsely for garnish

Instructions

Tomato Sauce

  1. In a saucepan on medium high heat add oil. Add the onions and bell pepper and fry for 2 minutes. Add the garlic and stir for a minute. Add the tomatoes and stock, stir and simmer on medium. Season with salt and pepper. You can add a teaspoon of sugar to reduce the acidity of the sauce.
  2. Simmer for 10 minutes and serve.

Scrambled Eggs

  1. Melt butter in a pan on medium heat. Beat the eggs and milk together. Season with salt and pepper.
  2. Add the eggs to the pan and keep moving it around with a wooden spoon until the eggs are cooked but not dry.