Made with Tomato, Fresh Parsley, Haloumi Cheese, Eggs for Eggy Soup.

Eggy Soup

NormaNorma Posted on
A simple and hearty soup full of protein- try some for breakfast.
Made with Tomato, Fresh Parsley, Haloumi Cheese, Eggs for Eggy Soup.

Eggy Soup

A haloumi and tomato-based soup
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Lunch
Cuisine Homestyle, Vegetarian
Diet Low Sugar, Gluten Free, Vegetarian
Servings 1
Calories 386

Ingredients
 
 

  • 125 mls water
  • 1 tomato (large)
  • 1 tablespoon fresh parsley (chopped)
  • 75 grams haloumi cheese
  • 2 eggs

Instructions
 

  • In a small pan, add water, chopped tomato and parsley. Bring to the boil then add sliced haloumi (thin slices are best).
    125 mls water, 1 tomato, 1 tablespoon fresh parsley, 75 grams haloumi cheese
  • When haloumi is soft, add eggs (without breaking the yolk if possible). Let the egg white cook for around 30 seconds then break yolks and stir in.
    2 eggs
    When haloumi is soft, add eggs. Let the egg white cook for around 30 seconds then break yolks and stir in for Eggy Soup.
  • Serve immediately with a round of fresh Lebanese bread.

Notes

Tastes best with original haloumi (the braided salty type often found in jars). Cyprus haloumi or low fat Cyprus haloumi are acceptable alternatives.

Nutrition

Calories: 386kcalCarbohydrates: 6gProtein: 29gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 327mgSodium: 1040mgPotassium: 443mgFibre: 2gSugar: 4gVitamin A: 1956IUVitamin C: 24mgCalcium: 823mgIron: 2mg
Keyword Soups