10cupsbeef stock10 cups water + 4 beef bouillon cubes
3oz (80g)angel hair pasta
1/8cupheavy cream
1/8cupmilk
4 -6eggs1 for each serving
Pepper saucefor serving
Instructions
In a pan, heat oil. Add meat, salt and pepper and cook for 2 minutes. Stir in onion and garlic and cook until tender and slightly golden, 10 to 15 minutes.
Add tomatoes, tomato paste and paprika and cook until liquid has almost evaporated, around 5 minutes.
Add beef stock and bring to a boil. Add heavy cream and milk and stir.
Add angel hair pasta and continue boiling until pasta is cooked.
In a cup, break an egg and place it in the pan (around the edges). Repeat procedure with other eggs. Don't stir the soup.
Let eggs cook for 3 minutes and turn off the heat.