Cut the tomato into 2 cm cubes.

Crack the egg into a bowl, add grated cheese, and mix to create an egg mixture.

In a pot, add the consommé, salt, and water. Heat over medium heat until boiling. Add the tomato and simmer over low heat for 4–5 minutes until the tomato becomes soft.

Increase the heat to medium and bring to a boil. Slowly pour in the egg mixture. Once the egg sets, turn off the heat.