I went to a friends retirement (breakfast) party a couple of days ago, and the hostess served this with slices of sourdough baggetts. I can’t remember for the life of me the Italian name for it, but it’s astoundingly delicious for being so simple.
35 Minutes to Prepare and Cook
1 tablespoons olive oil
1 large onion, chopped
5 cups water
4 potatoes, peeled and quartered
salt and pepper to taste
|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.
Gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Sprinkle with a touch of parsley. Cool slightly before serving.
Makes 4 1-cup servingsNumber of Servings: 4
Servings Per Recipe: 4
For WeightWatchers, this is 4pts. The onion may be a little overpowering for some. It was delicious without any if you prefer it that way. enjoy=)