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Preheat the oven to 170°C.
Place a large saucepan over medium heat.
Add the oil and garlic and cook for 3 minutes until aromatic.
Add the paprika and jamon and cook, stirring, for 2-3 minutes until the fat
Starts to turn translucent.
Add the tomatoes and the bread and cook for 5 minutes until the bread absorbs the tomato juice.
Add ? of the stock and cook for 6-7 minutes, stirring regularly, until the stock is absorbed.
Repeat with the remaining stock in two more batches. After adding the final one-third of the stock, reduce the heat and simmer for 10-15 minutes until the soup thickens.
Season to taste.
Divide the soup among 4 shallow, heat-proof bowls. Crack an egg into the centre of each bowl and place in the oven for 13-15 minutes until the white is just set but the yolk is still runny.
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