🥙 Middle Eastern

Eggs Soup

Name: Eggs Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1 Lemon; 1 tbsp Olive Oil; 6 Eggs; 1/2 tsp Ground Cumin; small handful Fresh Parsley; 1 litre Stock or Broth

🥙 Middle Eastern

Gentle simmered eggs in a fragrant broth, finished with fresh herbs — the middle eastern answer to "something light tonight". About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Lemon1
Olive Oil1 tbsp
Eggs6
Ground Cumin1/2 tsp
Fresh Parsleysmall handful
Stock or Broth1 litre

Instructions

1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and ground cumin and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — middle eastern cooking moves fast once it starts.

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Watch how it's made

Video: Middle Eastern Lentil Soup | Chef Tariq · on YouTube