Paprika soup with egg

ingredients

3 small shallots 1 KL butter 300 g paprika 200 g tomatoes 0,375 liters water 1 KL vegeta 1/2 KL ground paprika 1/2 KL oregano 1/2 KL marjoram 1/2 KL Provençal herbs 2 tbsp sweet cream 2 pcs eggs 2 tbsp watercress

procedure

1. Peel the shallots, chop finely and saute in melted butter. 2. Peel the peppers and cut into slices. Finely chop the tomatoes. 3. Add the peppers and tomatoes to the shallots, simmer briefly, cover with water and flavour with vegetarian seasoning. Add herbs and other spices to taste. Cook at a moderate temperature for about 15 minutes. 4. Stir the soup and stir in the cream. Whisk the eggs and slowly add to the boiling soup. Let simmer for 5 minutes and serve with the watercress.