Garlic Soup with Egg

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Average: 5 (1 vote)
(1 vote)
Garlic Soup with Egg
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
393
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories393 kcal(19 %)
Protein12.96 g(13 %)
Fat19.81 g(17 %)
Carbohydrates40.25 g(27 %)
Roughage1.07 g(4 %)
Vitamin A203.49 mg(25,436 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.88 mg(41 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.55 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate114.02 μg(38 %)
Pantothenic acid0.43 mg(7 %)
Biotin3.09 μg(7 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C10.86 mg(11 %)
Potassium254.58 mg(6 %)
Calcium110.72 mg(11 %)
Magnesium23.02 mg(8 %)
Iron2.61 mg(17 %)
Iodine56.59 μg(28 %)
Zinc0.65 mg(8 %)
Saturated fatty acids3.2 g
Cholesterol154 mg

Ingredients

for
4
Ingredients
2 tomatoes
250 grams white bread (Stale)
10 garlic cloves
4 Tbsps olive oil
1 tsp Hungarian sweet paprika
1 l clear Vegetable broth
salt
peppers
4 eggs
chopped parsley
How healthy are the main ingredients?
white breadolive oiltomatogarlic clovesaltegg

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Scald tomatoes, plunge into cold water and peel. Dice tomatoes.

Cut bread into 2 cm (approximately 3/4 inch) cubes. Peel garlic. Heat olive oil in a pan and toast bread until golden brown. Rub garlic over bread cubes and dust with paprika.

Bring broth to a boil. Add tomatoes to soup and season with salt and pepper to taste. Ladle soup into bowls. Add bread cubes. Break each egg into a cup. Gently slide each egg into a soup-filled bowl. Bake soup for 8 to 10 minutes until egg is cooked as desired. Serve sprinkled with parsley and paprika.