2 kg potatoes
1 onion
2 tomatoes
2 cloves garlic
1 leek (optional)
1 egg per person
parsley
fresh coriander
pimentón
2 or 3 threads saffron
oil
salt
Peel and dice the potatoes. Finely chop the onion, tomatoes, leek and parsley. Place all the above ingredients in a saucepan, add a small glass of oil, a sprig of coriander, a teaspoonful of pimentón and the garlic previously pounded with the salt.
Sauté this mixture until golden, then cover with water and bring to the boil. Once the potatoes are cooked, stir 1 beaten egg into the soup. Break the remaining eggs on the surface and allow to set.
Serves 4
country : Canary Islands
course : soup
source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz