Soppa ta' l-Armla

Peel and dice the potatoes and onions into medium chunks, chop the cauliflower into florets, and slice the courgettes into rounds. Quarter the fresh tomatoes and set all vegetables aside.

Heat a generous drizzle of olive oil in a large, deep pot over medium heat and sauté the onions until softened and translucent, about 5 minutes.

Add the chopped tomatoes and tomato paste to the pot, stirring well to combine, and cook for 3-4 minutes until the tomatoes begin to break down and form a light sauce.

Add the potatoes and enough water or light vegetable broth to cover the vegetables generously, then bring the mixture to a boil.

Reduce the heat to a gentle simmer and add the cauliflower florets, courgettes, and peas. Season with salt and pepper, cover, and cook until all vegetables are tender.

Once the vegetables are fully cooked, carefully crack the eggs directly into the simmering broth, spacing them evenly so they do not overlap.

Cover the pot and allow the eggs to poach gently in the hot broth until the whites are set but the yolks remain slightly soft, approximately 5-7 minutes.

Ladle the stew carefully into deep bowls, ensuring each serving contains at least one whole poached egg, and serve immediately with crusty Maltese bread.