Ingredients:
1.5 kg of potatoes 2 leeks
2 tomatoes 1 onion 4 cloves garlic
6 eggs 6 slices of bread grilled and rubbed with garlic
1 / 2 cup of olive oil
1 piece of orange peel
saffron threads
fennel salt, pepper
Preparation: Cut the leeks
. Slice the onions. Peel, seed and chop tomatoes you'll come back in 1 v. tablespoons oil. Add the crushed garlic and the potatoes peeled and cut into slices 1 / 2 cm. Season with salt, pepper, fennel, crumbled bay leaf and orange zest. Cover with 2 quarts of water and simmer 20 minutes. Add the saffron and poach eggs in the simmering broth 3 minutes. Put a slice of bread in each soup plate. Carefully place a poached egg on it. Surround with potatoes and drizzle with broth.
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