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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