1. 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. 2. Add tomatoes, paprika, chilli powder and water. Bring to the boil; simmer, covered, 30 mins. 3. Add eggs in a thin stream to simmering soup. Cook over low heat 2 mins longer. 4. Pour into serving bowl, sprinkle over parsley and serve. NOTE: Serve hot and heavily seasoned. Source: The Internet Cookbook * The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 149 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 594mg||20 %|
|Potassium 193.3mg||5 %|
|Total Carbohydrate 44.2g||13 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 41.2g|
|Protein 7g||10 %|
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Calories per serving: 352
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