1•In a saucepan put the oil and chopped onion and cook till soft.
•Add the caraway seeds and toast in the onion mix.
•Add the paprika, mix and toast the spice.
•Add the stock and taste. Salt to taste.
•Simmer for a few mins to allow the stock to pick up the flavours of the onion and spices.
•Beat the eggs and pour into the soup, stirring constantly to form the egg “webs” (much like in chicken and corn soup) once egg is all in take off heat.
•Serve with a dollop of sour cream, crusty bread and sharp cheese.