Creamy Tomato Egg Drop Soup

Ingredients

• 1 can tomatoes
• Salt and pepper to taste
• 1 teaspoon sugar (optional, if tomatoes are acidic)
• 1 teaspoon onion juice
• 2 egg yolks, well-beaten

Method

1. 1 Drain the water from the can of tomatoes and press them through a colander into a saucepan.
2. 2 Season with salt, pepper, a little sugar if needed, and a few drops of onion juice. Cook over medium heat for a few minutes.
3. 3 Just before serving, stir in the well-beaten egg yolks. Stir constantly until the mixture thickens slightly.
4. 4 Remove immediately from heat to prevent the eggs from curdling. Serve warm.