• 3 tablespoons olive oil
  • 1 large onion, chopped
  • 5 cups water
  • 4 potatoes, peeled and quartered
  • salt and pepper to taste
  • 4 eggs


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.

Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.