Have tomatoes, crushed garlic, salt and water in a pan. Bring to a boil and cook until it thickens. Use the hand blender and taste to with salt and pepper.
Boil the eggs for 6 minutes. Cool in cold water.
Fry the meat in a hot pan with oil for approx. 2 minutes.
Pour the soup into a bowl and add the meatstrips. Sprinkle oregano over. Cut the egg and enjoy it along with the soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||1 %|
|Potassium 15.2mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 3
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