From craving to table
Instructions
- 1
In a large pot, heat the olive oil over medium heat until shimmering.
- 2
Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
- 3
Stir in the sliced carrots, diced zucchini, and chopped tomatoes. Cook for an additional 5 minutes, stirring occasionally.
- 4
Add the smoked paprika, ground cumin, salt, and pepper. Stir well to combine.
- 5
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook for 10 minutes until the vegetables are tender.
- 6
Carefully crack the eggs into the simmering soup, one at a time, ensuring they are spaced apart.
- 7
Cover the pot and poach the eggs for 4-5 minutes, or until the whites are set and the yolks are still runny.
- 8
Remove from heat and serve hot, garnished with chopped fresh parsley.