Egg Soup à la Mustafa

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  1. Prepare vermicelli, set aside.
  2. Heat up oil.
  3. Chop onions and crush garlic.
  4. Sauté onion, garlic and piment until onions are semi-transparent.
  5. Add several cups of water, Maggi cubes and shrimp.
  6. Cover and let it come to a rolling boil (very important).
  7. While water boils, crack eggs and drop into pot one at a time.
  8. Let eggs cook for 4–6 minutes.
  9. Add cooked vermicelli, cover, and take off heat.
  10. Serve.