Since the arrival of our four girls in late August, we have been getting on average 21 eggs a week. That is plenty of eggs! Average size is 70grams per egg, though once we had one at 105grams. It was a double yolk too.
We do share the eggs with neighbours, friends and families and still enough left for us to have two to three meals a week. With so many eggs, I need to come up with fresh ideas of cooking them. Of the 101 ways of preparing eggs, Spanish egg soup is one of my favourites. It is rustic and so simple but more importantly very quick to prepare and packed with sensational taste and goodness.
- Fry stale chunky bread in olive oil for croutons. Put aside for later.
- Sauté chopped onion and plenty of chopped garlic in olive oil until fragrant.
- Add fresh lemon zest, thyme, rosemary, oregano, pinch of saffron, bay leaves, and smoked paprika.
- Stir well for 5 minutes.
- Add cubed carrots, potatoes, celery and tomatoes and stock and bring to a rolling boil.
- Salt and pepper to taste.
- Place a small mount of croutons into a bowl, ladle generously with the soup.
- Crack an egg in each bowl, topped with chopped parsley and serve immediately.