Cut 2 potatoes into small 1/2 inch (1.25 cm) pieces, roughly chop 1/2 onion, thinly slice 4 cloves garlic, roughly chop 10 sundried tomatoes and finely grate 2 fresh tomatoes

Heat a stock pot with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the chopped onion and sliced garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the grated tomato and simmer for 2 minutes, then add in the chopped potatoes, 1 cup canned garbanzo beans (drained & rinsed), 1 cup canned white beans (drained & rinsed), the chopped sundried tomatoes, 2 tbsp (7.60 grams) freshly chopped parsley and season with sea salt & black pepper, gently mix together, then add in 1 liter (4 1/4 cups) vegetable broth, 1/4 tsp (.17 grams) saffron threads and 1 bay leaf, mix together and bring to a boil

Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat, simmer for 20 minutes or until the potatoes are done, then add in 2 eggs into the stock pot, place the lid back on the pan and cook for another 2 to 3 minutes, then remove from the heat

Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!