Finely dice ½ onion, finely mince 3 cloves garlic, roughly dice ½ red bell pepper, cut 2 medium sized potatoes into small ½ inch (1.25 cm) pieces, remove the kernels from 2 corn on the cobs and finely grate 1 large tomato

Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & diced bell pepper, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix, 30 seconds later add in the grated tomato and simmer

After 1 to 2 minutes and the grated tomato has thickend up, add in the pieces of potato, the corn kernels, ½ teaspoon (1.30 grams) sweet smoked paprika, ½ teaspoon (1.25 grams) cumin powder and season with sea salt & black pepper, gently mix together until well combined, then add in 5 cups (1200 ml) vegetable broth, ¼ teaspoon (.17 grams) saffron threads, 2 tablespoons (7.60 grams) freshly chopped parsley and a ¼ ounce (5 grams) fresh cilantro, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

About 20 to 25 minutes later remove the lid from the pan, the potatoes should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are done, for the final step crack in 2 eggs into the stock pot, place the lid back on the pan and go for another 3 minutes, then remove the pan from the heat, transfer the soup into shallow bowls, top off with the poached eggs and sprinkle with freshly chopped parsley, enjoy!