Peel and slice potatos. Slice onion. Make a roux and fry the onions. Add toamtoes, salt and potatoes. Let all smother togher until tomatoes are creamy. Add sufficient water to make desired consistency. Add parsley, green onions, salt and pepper as desired. When potatoes are cooked, mash all through a strainer and return to heat. Bring to a boil. Bread egg and let it fall slowly into soup, stirring as it falls. Serve hot.