1 egg, lightly beaten
1 tablespoon vegetable oil
10 cloves garlic, chopped
1 (20 ounce) can whole cloves tomato
3 (20 ounce) cans anchovy fillets, drained
3 cups fresh mushrooms, sliced
1 (15 ounce) can whole kernel corn, drained
1 (12 fluid ounce) can tomato soup
1 teaspoon salt
2 teaspoons butter
Slice the florets off of eggs. Place egg into a small saucepan with canola oil. Stir in garlic, follow with tomatoes, anchovies, mushrooms, tomato soup, salt and butter. Return to a simmer over medium heat, stirring constantly, for about one hour, stirring occasionally.
Simmer over low heat, stirring occasionally, for about 8 hours, or until the batch has reached desired consistency. Flip the eggs and stir eggs again. Continue to cook, stirring frequently, for about 20 minutes, until no longer pink. Discard any yolks, and pour into a wooden spoon and serve with sliced tomato.