Spinach & Vermicelli Soup with Fried Egg

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I made this for supper tonight - I found it off Pinterest but I have seen Janice make something similar to this and probably better! So Janice, feel free to add your suggestions...

Anyway this is extremely easy, cheap and healthy! My favourite combination except the healthy part so I will eat chips tonight to make up for that.

Ingredients:

1 Tbs. olive oil
1/2 small yellow onion, thinly sliced  (I used two shallots because that's what I had)
1 clove garlic, minced
5 cups (40 fl. oz./1.25 ml.) chicken broth  (Okay I started out with this amount but then the noodles absorbed all the liquid so in the end I used 2.5 cartons of chicken broth. There is probably a way to prevent this from happening...maybe not so many noodles?)
1/2 lb. (250 g.) vermicelli, broken into 2-inch (5-cm.) pieces
1 bunch spinach, stemmed  (I didn't have any so I used broccoli)
1 Tbs. unsalted butter
4 eggs  (It was just Nohé and I so I only made 2 fried eggs)
Hot sauce, such as Sriracha, for serving   (I didn't have this so I used hot pepper flakes)

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 the 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 the soup warm while you prepare the eggs.

In a nonstick frying pan, melt the butter over medium heat. Fry each egg until it is set but the yolk is still runny, 5-6 minutes.

Ladle the soup into bowls and top each with a fried egg. Serve, passing the hot sauce at the table, if using. Serves 4.

And now my terrible unappetizing photo...  ha ha ha



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