1. Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes. 2. Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon. 3. Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings. 4. Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set. 5. Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
