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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes. | 2. Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon. | 3. Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings. | 4. Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set. | 5. Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	6		peeled cut	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
water	6	cups		0.0	0.0	0.0	0.0
kosher salt				-	-	-	-
saffron	1	pinch	crumbled	0.1356	0.0286	0.005	0.0026
egg	4			286.0	1.44	25.12	19.02
bread	4	slices	toasted	300.48	53.5392	12.4416	4.0992
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.