Garlic Soup with Egg

Ingredients

• 2 Tomatoes
• 250 g day‑old white bread
• 10 cloves garlic
• 4 tbsp olive oil
• 1 tsp Sweet paprika powder
• 1 l clear vegetable broth
• Salt
• Pepper
• 4 eggs
• chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C. Boil the tomatoes, cool them in cold water, peel and cube.

2. 2.

   Cut the white bread into 2×2 cm cubes. Peel the garlic. Heat olive oil, toast the bread until golden brown. Add the pressed garlic and sprinkle paprika over it. Mix everything together. Pour in the broth and bring to a boil once.

3. 3.

   Add the tomatoes to the soup and season with salt and pepper. Fill individual soup cups. Crack an egg into each cup. Gently slide the egg into the soup. Bake the soup for 8‑10 minutes until the egg sets. Sprinkle with parsley and paprika before serving.