Ingredients
- 2 tablespoons olive oil
- plus extra
- to serve
- 5 garlic cloves
- finely slices
- 3 teaspoons sweet paprika
- plus extra
- to serve
- 100 g thickly sliced thickly sliced jamon prosciutto or 100 g pancetta
- cut into 1/2 cm cubes
- 3 tomatoes
- peeled
- seeded and finely chopped
- 200 g day-old vienna bread or 200 g sourdough bread or 6 slices vienna bread
- crusts removed
- cut into 1/2 cm cubes
- 1 12 liters hot chicken stock
- 4 eggs
Instructions
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C.
- | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
- | All herbs are fresh (unless specified) and cups are lightly packed.
- | All vegetables are medium size and peeled, unless specified.
- | All eggs are 55-60 g, unless specified.
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