Method

1. Chop the chilli pepper and garlic and fry them in oil with the spices for a couple of minutes. Add the frozen soup and 100 ml of hot water. Cook for 5 minutes and add more water if necessary to prevent the mixture from drying out too much. With a ladle, make 3 wells in the soup, then break the eggs and place them in the spaces created.
2. Lower the heat, put a lid on and continue cooking for 5-7 minutes, until the egg whites are completely cooked but the yolks are still runny.
3. Serve with ground black pepper, sliced bread and fresh parsley for garnish.