Egg Soup à la Mustafa

Ingredients

• 1½ cups dried shrimp
• big green and red piment to taste
• 2 – 4 medium onions
• 1 or 2 Maggi cubes
• some vermicelli (spaghetti)
• 2 – 4 eggs
• 1 large clove garlic
• 2 whole bay leaves
• black pepper
• cooking oil

Directions

1. Prepare vermicelli, set aside.
2. Heat up oil.
3. Chop onions and crush garlic.
4. Sauté onion, garlic and piment until onions are semi-transparent.
5. Add several cups of water, Maggi cubes and shrimp.
6. Cover and let it come to a rolling boil (very important).
7. While water boils, crack eggs and drop into pot one at a time.
8. Let eggs cook for 4–6 minutes.
9. Add cooked vermicelli, cover, and take off heat.
10. Serve.