Ingredients

• 1/2 cup olive oil (or vegetable oil)
• 5 onions, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon achiote (optional)
• 1/2 lb dried beef, shredded
• 2 quarts beef stock
• 1/2 teaspoon marjoram
• 6 eggs
• 4 tablespoons chopped parsley
• 1/8 teaspoon cayenne pepper (or to taste)

Instructions

1. Heat the oil in a saucepan.

2. Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently.

3. Add beef, stock and marjoram.

4. Cook over low heat for 30 minutes.

5. Break each egg carefully into the soup. Keep the yolks intact if possible.

6. Increase heat to medium and cook for 3 minutes.

7. Carefully remove the eggs and place one in each of 6 individual soup plates.

8. Pour the soup over the eggs.

9. Sprinkle with parsley and cayenne.