Instructions

1. 1
   Heat the vegetable oil in a saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly golden.
2. 2
   Add the sliced bell peppers and chopped tomatoes to the saucepan. Cook for a few minutes until the vegetables start to soften.
3. 3
   In a separate bowl, crack the eggs and whisk them until well-beaten. Set aside.
4. 4
   Add the chicken or vegetable broth to the saucepan with the vegetables. Stir in the ground cayenne pepper, paprika, cumin, and coriander. Season with salt to taste. Bring the mixture to a gentle simmer.
5. 5
   Slowly pour the beaten eggs into the simmering soup, stirring gently with a wooden spoon or spatula in one direction. This will create thin strands of cooked egg throughout the soup.
6. 6
   Continue cooking the soup for about 3–4 minutes, allowing the egg to cook and thicken the soup slightly.
7. 7
   Taste the soup and adjust the seasoning if needed. Add more salt or spices according to your preference.
8. 8
   Once the soup is ready, remove it from the heat.
9. 9
   Serve hot, garnished with fresh cilantro or parsley if desired.