This warming soup builds its flavor from smoky and sweet paprika, a hit of cumin, and a bit of heat from crushed red pepper, all bloomed in olive oil with tender scallions before a simmer in savory chicken broth. Beaten eggs get poured in a slow, steady stream and turn into silky, delicate ribbons right in the pot, giving the soup its signature texture without any fuss. A finishing splash of lemon juice brightens the whole bowl, and fresh scallion tops with chopped parsley add a clean, herby lift right before serving. It's fast enough for a weekday breakfast but comforting enough to eat any time of day, and it's a genuinely solid pick for a gluten free morning meal. Each bowl is light yet satisfying, with just enough spice and citrus to keep every spoonful interesting.
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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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