Vegetarian Whole30 Smoky Paprika Egg Drop Breakfast Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- 1 tbsp olive oil
- 3 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- ¼ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt, plus more to taste
For the egg ribbons
- 4 large eggs
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!