Spanish Fried Egg Soup | One of Spain's BEST-KEPT Recipes

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being a cost-effective option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a budget-friendly alternative.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: canned bell peppers

Canned bell peppers are often less expensive and have a similar taste.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used effectively and reduces waste.

Heat a stockpot over medium heat and add 1/4 cup of extra virgin olive oil.

Roughly chop one medium-sized onion and thinly slice six cloves of garlic.

Add chopped onion and garlic to the stockpot and sauté for about 3 minutes until lightly sautéed.

Cut three medium-sized potatoes into bite-sized pieces (2 cm thick).

Add chopped potatoes to the stockpot and sauté for about 5 minutes, mixing continuously.

Season with 1/2 teaspoon of dried thyme, sea salt, and freshly cracked black pepper.

Add enough vegetable broth to barely cover the ingredients and bring to a boil.

Once boiling, cover the pot and lower the heat to simmer for 10 to 15 minutes until potatoes are cooked through.

In a separate fry pan, heat 1/4 cup of extra virgin olive oil and fry 4 eggs until whites are set and yolks are creamy.

Add the fried eggs into the stockpot and blend everything together using a hand blender until smooth.

Transfer some soup into a shallow bowl and garnish with fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens