Vietnamese tomato egg soup

Directions

1. Defeat the eggs. ≈ 4 min
2. Cut the tomatoes into quarters. ≈ 8 min
3. In a saucepan, heat some oil and add the tomatoes. Cook until they begin to brown and release their juices. Add water and salt. ⏱ ≈ 7 min
4. When the water is boiling, pour the eggs in a thin stream with one hand while stirring with a wooden spoon to create strands. ≈ 3 min
5. Add the powdered seasoning, stir, add the remaining tomatoes, and turn off the heat. ≈ 8 min
6. Garnish with dill or chives, and serve hot. ≈ 2 min