100 g bread crumbs-pretzels
6 garlic cloves
3 tomatoes, peeled and chopped
1 teaspoon ground dry sweet pepper
Parsley, pepper, oil, salt
Fry finely chopped garlic in a little oil and over low heat, add bread crumbs and fry until golden brown.
Then add the tomato, ground sweet pepper, 1 liter of water, pepper, salt.
When it boils, reduce the heat, cover and cook on low heat for 30 minutes.
Add scrambled eggs and cook for another two minutes.
Sprinkle the finished soup with primrose.