Tomato Soup With Potatoes And Eggs

Recipe created by: Albert Bevia

This Tomato Soup with Potatoes and Eggs recipe is what simple and humble food is all about. All you need for this delicious and hearty meal is basic pantry staples that will result in rich flavors. Did we mention you can finish this recipe in about 40 minutes? Our Sweet Smoked Spanish Paprika gives this dish an extra kick and mouthwatering aroma. Serve this soup next to a crunchy baguette and a bottle of Spanish wine for a healthy and fulfilling meal.


  • 3 tbsp extra virgin olive oil 45 ml
  • 1 onion
  • 6 cloves garlic
  • 1 tsp Kiva sweet smoked Spanish paprika 2.50 grams
  • 14.5 oz can tomato sauce 410 grams
  • 2 potatoes
  • 4 1/4 cups vegetable broth 1 liter
  • 4 eggs
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley


  1. Heat a stock pot with a medium heat and add in the olive oil

  2. While the oil is heating, finely chop the onion and roughly chop the garlic, then add into the stock pot, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

  3. In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick

  4. After simmering the tomato sauce for 4 to 5 minutes and it has slightly thickened, add in the potatoes and vegetable broth, turn it up to a high heat and give it a gently mix, when it comes to a boil, place a lid and lower to a low medium heat

  5. Once the potatoes are just cooked through, about 15 to 20 minutes, crack in the eggs, all evenly spread out, then place the lid back on the pan and simmer for 3 to 4 minutes or until the egg whites are cooked through

  6. Transfer into shallow bowls and garnish with fresh parsley, enjoy!


    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork