Directions

1. Heat the truffle oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the diced potatoes and cook for a few minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender.
4. In a separate bowl, whisk the eggs until well beaten. Slowly pour the beaten eggs into the soup while stirring continuously.
5. Continue to cook for a few minutes until the eggs are set. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley. Enjoy the flavors of the Mediterranean!