4 Serves
30 Mins
10 g
7 g
9 g
Finely chop the onion, scallions, and cilantro using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Scallions
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
180 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
242 mg / 4,700 mgSodium
773 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
0 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
199 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large saucepan, combine equal parts milk and water, then add the chopped onion, salt, and black pepper. Bring the mixture to a gentle simmer over the stove.
Carefully crack the eggs into the simmering liquid, ensuring they remain whole. Cover and cook until the whites are set but the yolks remain runny.
Ladle the soup into bowls, ensuring each serving includes a poached egg, and garnish generously with fresh scallions and cilantro before serving with bread.
Cilantro
Salt
Black Pepper
Milk
Water
Egg
Bread
Vitamin A
140 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
180 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
242 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
199 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g