Whole grain bread: 100g (2 slices, cubed), Garlic: 15g (5 cloves, thinly sliced), Eggs: 100g (2 large), Smoked paprika: 3g (1 tbsp), Vegetable or chicken broth (low-sodium): 750ml (3 cups), Olive oil: 15ml (1 tbsp), Parsley: 10g (2 tbsp, fresh, chopped), Lemon zest: 5g (1 tsp), Black pepper: to taste
1. Heat 15ml olive oil in a large pot over medium-low heat. Add 15g sliced garlic and cook gently for 3-4 minutes until golden (do not brown). 2. Add 3g smoked paprika and cook for 30 seconds. 3. Add 100g cubed bread and stir to coat with oil. Cook for 2 minutes. 4. Add 750ml broth and bring to a simmer. Cook for 5 minutes. 5. Crack 2 eggs into the soup, one at a time. Cover and simmer gently for 3-4 minutes until eggs are set but yolks are still runny. 6. Serve garnished with 10g chopped parsley, 5g lemon zest, and black pepper.
