Cut the potatoes (peeled) into small bite-sized pieces that are 1/4 inch (0.625 cm) thick, finely chop the onion, finely chop the green bell pepper, and roughly chop the garlic

Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped onion, green bell pepper, and garlic, mix continuously

Once the vegetables are lightly sautéed, about 4 minutes, add in the cumin, quickly mix together, then add in the grated tomato, mix together, and simmer

After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the chopped potatoes, chopped cilantro, saffron, and season generously with salt & pepper, mix together, then fill with water, just enough to barely cover the ingredients, raise to a high heat, and give it a mix

Once it comes to a boil, place a lid on the stockpot and lower to a low heat

In the meantime, crack the eggs into a bowl, season with salt & pepper, and whisk together

After simmering the potatoes for about 15 minutes, they should be just cooked through, you can always pierce them with a toothpick to ensure they are done, if not, simmer for a bit longer, at this point, slowly add in the whisked eggs while mixing the soup continuously, then place the lid back on the pan and turn off the heat, let it sit for 2 to 3 minutes

Transfer the potato soup into shallow bowls and garnish with fresh cilantro, enjoy!