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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
ground cumin |
crumbled saffron threads |
chicken broth |
serrano ham/prosciutto |
gnd black pepper |
smoked paprika |
6 garlic cloves |
extra virgin olive oil |
4 large eggs after |
Directions:
1. To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat.
2. Add 4 crushed garlic cloves; sauté 1 minute.
3. Add ham and 1 teaspoon paprika; sauté 30 seconds.
4. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
5. Preheat oven to 350°.
6. To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted.
7. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
8. Increase oven temperature to 450°.
9. Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.
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