Tomato Soup with Crispy Fried Onion Rings

and Poached Eggs Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g fresh tomatoes, chopped
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped green onions
• 1/4 cup chicken broth
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup bread crumbs
• 2 large eggs, poached
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced green onions, for garnish

• In a large pot, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until it is soft and slightly caramelized, about 5-7 minutes.
• Add the minced garlic and sauté for another 1-2 minutes until fragrant.
• Add the chopped tomatoes and chicken broth to the pot. Bring to a simmer and let it cook for about 20-25 minutes, or until the tomatoes are very soft.
• Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend until smooth. Return the soup to the pot and season with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Simmer for another 5 minutes.

• In three shallow dishes, place the all-purpose flour, beaten egg, and bread crumbs.
• Dredge the thinly sliced onion rings in the flour, shaking off any excess. Dip the onion rings in the beaten egg, allowing any excess to drip off. Finally, coat the onion rings in the bread crumbs, pressing gently to ensure they adhere.
• Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 180°C (350°F). Fry the breaded onion rings in batches for about 2-3 minutes per side, or until they are golden brown and crispy. Remove the onion rings from the oil and drain on paper towels.

• Fill a large pot with water and bring to a simmer. Add a splash of vinegar to the water. Crack the eggs into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on paper towels.

• Ladle the tomato soup into bowls. Place a poached egg on top of the soup in each bowl. Arrange the crispy fried onion rings around the poached egg. Garnish with chopped fresh parsley and thinly sliced green onions.
• Serve immediately, enjoying the rich, flavorful tomato soup with the crispy onion rings and creamy poached eggs.