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Garlic Soup

1/4 c Olive oil
6 Cloves crushed garlic (or more to taste)
1 1/2 c Fresh white breadcrumbs
3 md Ripe tomatoes - peeled and chopped
1 ts Ground sweet paprika
1/2 ts Chilli powder
1 Litre water
2 Eggs, lightly beaten
1/4 c Chopped fresh parsley

Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins until soft but not brown. Add breadcrumbs and cook over medium heat 3 mins or until they turn a light golden brown.

Add tomatoes, paprika, chilli powder and water. Bring to the boil; simmer, covered, 30 mins.

Add eggs in a thin stream to simmering soup. Cook over low heat 2 mins longer.

Pour into serving bowl, sprinkle over parsley and serve.

NOTE: Serve hot and heavily seasoned.

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