4 Servings 25 min Cook
1 Dash Pepper
3 Tbsp Olive Oil
4 Extra large Egg
1 Dash Salt
5 Cup Water
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Large Onions
Chop onion, peel and quarter potatoes.
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.