Spinach & Vermicelli Soup with Fried Egg

  • 1 Tbps. olive oil 
  • 1/2 small yellow onion, thinly sliced 
  • 1 clove garlic, minced 
  • 5 c. chicken or vegetable broth  (vegetarian version)
  • 1/2 lb vermicelli, broken into 2 inch pieces 
  • 1 bunch spinach, stemmed 
  • 1 Tbsp. unsalted butter/margarine 
  • 4 eggs
  • hot sauce, such as Sriracha (optional but recommended) 

  1. In a large saucepan, warm the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the broth and bring to a boil. Add vermicelli, return to a boil, and cook, stirring occasionally for 4 minutes. Add the spinach and stir through just until it is wilted about 2 minutes. Reduce the heat to low to keep soup warm while you prepare the eggs. 
  2.  In a nonstick frying pan, melt butter over medium heat. Fry each egg until it is set but the yolk is still runny, 5-6 minutes. Ladle the soup into 4 bowls and top each with a fried egg. Add in desired amount of hot sauce and serve.