Tolita soup
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Hailing from the town of Tolox in Andalusia, the traditional soup tolita is spiced up with an egg and a dash of olive oil. Enjoy it with good bread.
Ingredients for four
2 slices of light bread (can be dry) 4 cloves of garlic 1 onion 1 green pepper 3 ripe tomatoes 1 bell pepper 2 slices of white bread (can be dry)2 firm potatoes 0,5 l vegetable stock 4 eggs olive oil parsley salt and pepper
Tip: if you feel too veggie, fry some bacon or pork smoked pork chops in the tolita soup.
Peel the potatoes and slice into a centimetre-thick disc. Put a generous amount of olive oil in a frying pan and brown the tops of the potatoes.
In a saucepan, add a generous amount of olive oil, peel and finely chop the onions. Sauté until golden and sweet.
Dice the tomatoes and peppers and add to the pan. Crumble in myös bread inside. Freeze for a few minutes and add the vegetable stock. Let simmer over a fair heat for five minutes until the soup begins to thicken slightly. Season with salt and pepper.
Add the potatoes to the tolita soup, rinse the pan with a splash of water and pour into the saucepan. When the soup comes to the boil again, break the eggs into the soup and remove the pan from the heat.
Let the eggs and tolita soup cook for 10 minutes. Garnish the tolita with parsley.
Spain egg Vegetarian soup
