Potato and Egg Soup

    Potato and Egg Soup


    8 people made this

    This is a unique soup that is great for vegetarians. Eggs in soup? Who would have thought it could work out so well?!

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 large onion, diced
    • 5 cups (1250ml) water
    • 4 potatoes, peeled and quartered
    • 1 pinch salt and pepper, to taste
    • 4 eggs

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    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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