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Wednesday, March 14, 2012
Italian Fried Egg Soup
Here is a simple soup you can make with leftovers from a pot roast – as long as you didn’t use the broth all up making gravy. ;-) My dad first made this for us without the meat and he called it Italian Fried Egg Soup. I think that he had it when they lived in Ethiopia. (In case that puzzles some of you, know that the Italians invaded and held Ethiopia for awhile during WW II. Some of the Italians liked it there so well that they stayed or returned. Some married into the culture. Some started restaurants. :-) Hence the location of origin.)
This recipe doesn’t have specific amounts here because I usually make it with leftovers. Even if you don’t have meat, you can make a meal that still has protein because of the fried egg. broth and cheese.
You will need:
1 fried egg per bowl
1 to 1/2 a piece of toast per bowl
1 thickish slice of cheese per bowl (about 1/8 – 1/4 inch)
Leftover beef and broth
Cut the meat into bite-size chunks. Heat the broth and the meat in a pan. You may add some oregano, basil and green onions if you like. This will add a more Italian flavor and add a bit of color. Adjust the seasoning to your taste.
Meanwhile, fry the eggs and toast the bread. You may butter the bread if you wish, but it will be soaked with the broth so it isn’t actually necessary. It would add a bit of flavor. Place a piece of toast in each bowl and top with a fried egg and a slice of cheese. (You may break the cheese in half if you wish and separate it slightly.)
Just before serving (or at the table), ladle the broth and meat over the toast-egg-cheese stack. Eat immediately. (You don’t want to do this ahead because it soaks in to the toast quickly and will become soggy. So, it’s nicer to eat it right away.)
With some salad or fruit you would have a complete meal. :-) It’s quite easy and fast when using leftover pot roast and broth. Hope you enjoy it!