Egg And Milk Soup
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||4 , peeled and chopped|
|Milk||4 Cup (64 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
Heat oil in a deep kettle.
Add garlic, tomatoes, and salt; cook over low heat for 10 minutes; add marjoram and milk.
Heat, but do not boil; add cheese.
Heat, stirring occasionally, until cheese is melted.
Break eggs into soup, spacing evenly.
Cook gently until eggs are set