This cozy, spiced soup starts with scallions bloomed in olive oil until soft, then a bold hit of smoked paprika, sweet paprika, cumin, and red pepper flakes toasted just until fragrant. Simmering chicken broth carries all that warmth, and beaten eggs are drizzled in with a slow, steady stir to form delicate, silky ribbons throughout the bowl. A finishing splash of fresh lemon juice brightens the whole thing before it's ladled up and topped with reserved scallion greens, chopped parsley, and an extra dusting of smoked paprika. It's a fast, restorative breakfast or light meal with real depth of flavor from the spices alone, no long ingredient list required. This one is a genuinely solid pick if you're keeping an eye on added salt, since the flavor here is built from toasted spices, broth, and citrus rather than relying on it. Ready in minutes, it's the kind of soup you'll want in regular rotation any time of day.
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Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the sliced scallion whites and light greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
Add the smoked paprika, sweet paprika, ground cumin, and red pepper flakes to the scallions and stir constantly for 30 seconds, until the spices are fragrant and evenly coat the scallions — watch closely, as the spices can scorch quickly.
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