• 1 Tbs. Vegetable oil
• 1 Medium Onion, chopped
• 1 clove garlic, minced
• 1 small cucumber, diced
• 6 cups chicken stock
• 4 medium tomatoes cut into eighths
• 2 Country Hen eggs, slightly beaten

Heat the oil in a large saucepan and saute the onion and garlic over a medium heat for 2 minutes.

Add the cucumber and cook for another minute, stirring occasionally.

Add the chicken stock and bring to a boil. Reduce heat and simmer for ten minutes.

Add the tomatoes to the soup and simmer for five minutes.

Slowly add the eggs to the soup, stirring constantly. Put into soup bowls and serve immediately.