Macaroni Soup with Ham and Fried Egg
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g macaroni
- 150 g thick-cut ham
- 800 ml chicken stock
- 4 large eggs
- 100 g frozen peas
- 1 tbsp vegetable oil
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 376 kcal
- Protein
- 24.2 g
- Carbohydrate
- 39.7 g
- of which sugars
- 3.2 g
- Fat
- 12.8 g
- of which saturates
- 3.1 g
- Fibre
- 2.9 g
- Salt
- 2.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan and cook the macaroni in it for 8 minutes, until just tender.
- 2
Dice the thick-cut ham and add it to the pan with the frozen peas, simmering for 3 minutes until the peas are tender and the ham is heated through.
- 3
Season the soup with the white pepper and a little salt.
- 4
Meanwhile heat the vegetable oil in a frying pan and fry the eggs for 2 to 3 minutes, until the whites are set and the edges are lightly crisp but the yolks still soft.
- 5
Ladle the macaroni soup into four bowls.
- 6
Top each bowl with a fried egg and serve immediately while hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.