1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons vegetable oil
2 large onions, sliced
8 medium eggs
1 cup water
5 tablespoons white wine
1 cup beef broth
1 cup skim milk
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon canned tomato paste
1/8 teaspoon salt
salt to taste
ground black pepper to taste
8 water chestnuts
Heat oil in a large (9 x 9 inch) nonstick skillet over medium heat. Fry sliced onions until golden, then add egg and salt and pepper to taste. Fry onion until golden, then add tomatoes, eggs, water, wine, broth, milk, carrots, celery, onion and bell pepper; cook, stirring constantly, for 2 minutes.
Stir milk, beef broth, skim milk, carrot and celery into skillet. Bring to a boil; reduce heat to medium-low. Simmer for about 10 minutes; stir in tomatoes and tomato sauce. Cover and simmer for 1 minute. Stir in salt and pepper.
Stir in chopped water chestnuts, tomato paste, salt, pepper and salt pepper. Cook, stirring constantly, for 1 to 2 minutes.