• 4servings
  • 25minutes
  • 342calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large onion, chopped

  3. 5 cups water

  4. 4 potatoes, peeled and quartered

  5. salt and pepper to taste

  6. 4 eggs

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm.

  2. Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.


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