Egg Tomato Soup

This simple soup takes 10 minutes to prepare. Ideal for college
students who want a quick, nutritious hot meal.

Ingredients:

3 eggs
3 cups water
1 teaspoon dried rosemary leaves
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon dried milk
1/2 teaspoon pepper
3/4 cup cherry tomatoes (chilled)


Directions:

Boil water and salt in a small pot. Once the water is boiling, add
the olive oil and rosemary. Then, add the three eggs, stirring them
in with light force to spread the egg whites around but without
breaking the egg yolk. Boil the eggs for about 3 minutes, until eggs
are cooked but the yolk is medium rare. Turn off the heat. Stir in
the pepper and the dried milk. Pour the soup into a soup bowl. Add
the cherry tomatoes to the soup bowl and wait 2 minutes for the cherry
tomatoes to become heated up by the soup and thereby cool down the
soup.