Tomato Soup with Potatoes & Eggs | HEALTHY and Delicious Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Finely chop the onion and roughly chop the garlic, add to the pot and stir constantly. When the onion is translucent after 3–4 minutes, add the paprika and stir quickly.
3. Add the tomato sauce, season with sea salt and black pepper, mix, then simmer without stirring.
4. Cut the peeled potatoes into bite-sized pieces about 1/4 inch (0.635 cm) thick.
5. Simmer the tomato sauce 4–5 minutes until slightly thickened.
6. Add the potatoes and vegetable broth, raise the heat to high and stir gently. When it boils, cover and reduce to medium-low.
7. Cook until the potatoes are just cooked through, about 15–20 minutes.
8. Crack the eggs evenly over the soup, cover and simmer 3–4 minutes until the egg whites are set.
9. Ladle into shallow bowls and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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