This soup is all about big, cozy flavor built on simple, real ingredients: scallions bloomed in olive oil, smoky and sweet paprika, cumin, and a hit of red pepper flakes that get toasted until fragrant before a rich broth goes in. The silky egg ribbons are the real star here, streamed into the simmering broth in that classic slow-stir technique so they set into delicate, feathery strands rather than clumps. A splash of fresh lemon juice at the end brightens the whole bowl, and a scatter of parsley and reserved scallion greens on top keeps things fresh and vibrant. It's warming, deeply savory, and comes together in one pot with minimal fuss. Whether you need a fast breakfast or a light lunch, this is a genuinely solid pick for a Paleo table, no elaborate techniques required.
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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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