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Soup & Stew
4 servings
10 minutes
20 minutes
Chef Penelope Casas
2 tablespoons olive oil
4 cloves organic garlic, peeled
4 slices French-style bread in 1/4 inch slices
1 tablespoon paprika
4 cups broth
1/4 teaspoon ground cumin
Saffron, few strands
Salt to taste
4 eggs
Organic parsley, minced for garnish
Heat the oil in an ovenproof casserole.
Add the garlic cloves and cook until golden on all sides. Reserve the garlic cloves.
Fry the bread slices in the oil until golden on both sides. Set aside.
Cool the oil slightly, then stir in the paprika.
Add the broth, cumin, and saffron.
Return the garlic cloves to the soup, lightly crushing them with a fork.
Salt to taste and cook for 5 minutes.
Crack 4 whole eggs and slice them into the soup.
Arrange the bread slice on top of the soup.
Place the casserole in a 450 degree oven until the eggs are set, about 4-5 minutes.
Be careful not to overcook. (You can also use beaten eggs instead of the whole eggs, placing the casserole under the broiler, reducing the number of eggs to 2.)
Serve hot, garnished with minced fresh parsley.
