From: Karen Chisholm
1/4 cup olive oil
6 cloves crushed garlic (or more to taste)
1-1/2 cups fresh white breadcrumbs
3 medium ripe tomatoes - peeled and chopped
1 tsp ground sweet paprika
1/2 tsp chilli powder
1 litre water
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1. Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins until soft but not brown. Add breadcrumbs and cook over medium heat 3 mins or until they turn a light golden brown.
2. Add tomatoes, paprika, chilli powder and water. Bring to the boil; simmer, covered, 30 mins.
3. Add eggs in a thin stream to simmering soup. Cook over low heat 2 mins longer.
4. Pour into serving bowl, sprinkle over parsley and serve.
Note: Serve hot and heavily seasoned.