Description
A hearty and flavorful Spanish Egg and Garlic Soup, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup cooked rice (white or brown)
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion is translucent, about 5 minutes.
- Stir in the smoked paprika and cook for an additional minute, allowing the flavors to meld.
- Pour in the vegetable or chicken broth and add the undrained diced tomatoes. Bring the mixture to a simmer.
- Add the cooked rice to the pot and stir well. Allow the soup to simmer for 10 minutes to heat through.
- Crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach in the simmering broth for about 5-7 minutes, or until the whites are set but the yolks remain runny.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and onion.
- To make this soup heartier, add chopped spinach or kale during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg