Canarian potato soup

Ingredients for 6 servings:

• ½ cup olive oil
• 6 m.-sized eggs
• 1 large onion(s), (not vegetable onion) halved
• 5 sprigs of parsley
• 3 liters of water
• 2 tsp paprika powder (rose hot)
• n. B. Salt
• n. B. Caraway
• 8 cloves garlic
• 2 kg potatoes
• 1 large tomato(s), (remove stem) unpeeled
• 1 g saffron
• ½ bunch coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hot poppies

Bring water to a boil. Peel the potatoes, then halve them. Quarter the large potatoes and add them to the water. Peel the onion and add both halves to the water. Add the tomato to the water as well. Crush the garlic, caraway, salt, paprika, and spices in a mortar and pestle, then mix with the oil and add to the pot. When the potatoes are almost done, add the coriander and saffron. When the potatoes are soft, carefully crack the eggs and gently lower them into the water, one by one. Let them stand for a moment, then serve. Use one egg per serving.