(serves 4)

2 cups water

2 cups milk

4 eggs

4 green onions, chopped

5 cherry tomatoes, chopped

handful of cilantro for garnish

salt to taste

Heat two cups of water and two cups of milk in a pot over medium heat. Bring to a boil and add 4 eggs. Without stirring, add green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm. Salt to taste (optional). 

Serve one egg per bowl and add broth. Garnish with cilantro and use bread to dip – we used sourdough, but any bread will do.

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