Cherbah (Arabic) - cooking recipe

Ingredients

1/4 cup olive oil
3 onions, sliced
6 tomatoes, peeled and coarsely chopped
3 garlic cloves, chopped
1 (6 ounce) jar pimientos, chopped
1/2 cup mint, finely chopped
6 cups chicken stock
4 tablespoons lemon juice
1 egg yolk, beaten
6 slices bread
salt and pepper

Preparation

Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
Serve the soup hot over 1 slice of bread.