Spicy Onion Garlic Soup With Poached Eggs
|Extra virgin olive oil||3 Tablespoon|
|Garlic clove||3 Large, minced|
|Sweet onion||1 Medium, cut into 1/2-inch dice|
|Sweet paprika||1⁄2 Teaspoon|
|Chicken stock/Low-sodium broth||6 Cup (96 tbs)|
|Cayenne pepper||1⁄4 Teaspoon (Or To Taste)|
|Sourdough bread||4 Ounce, crusts removed, bread cut into 3/4-inch cubes|
|Chopped parsley||2 Tablespoon|
1. Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2% cups, about 30 minutes. Add the cayenne pepper and season with salt.
2. Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.
3. Crack the eggs into 4 small bowls. Bring the soup to a simmer over moderately low heat. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes.
4. Ladle a poached egg and some soup into soup bowls and sprinkle with the chopped parsley.