Tolita-Keitto
recipe

A traditional Andalusian soup from the town of Toloxin, enriched with eggs and olive oil. This delicious soup is perfect to enjoy with good bread.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 medium potatoes, diced
- 1 liter vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and crushed garlic. Sauté until they are soft.
3. Add the diced potatoes and stir. Cook for a few minutes.
4. Pour the vegetable broth into the pot and add salt and black pepper. Cook until the potatoes are tender.
5. Crack the eggs into the soup and stir gently. Let it cook for a few minutes until the eggs are just set.
6. Serve the soup garnished with fresh parsley and enjoy with good bread.
Nutritional Information (per serving):
- Energy: 200 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 3 g

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