Bouillabaisse d’Œufs

• 6 tablespoons olive oil
• 2 leeks, whites only, finely chopped
• 1 Spanish onion, fine

Sauté chopped leeks and onion in olive oil until they are transparent. Add chopped tomatoes, mashed garlic, fennel, bouquet garni, orange peel, potatoes and saffron, to taste, and generous amounts of salt and pepper. Cover with water, or water and stock, and boil as for a bouillabaisse. When potatoes are cooked, poach eggs in the bouillon. To serve, pour bouillon ove