In boiling water, add three tablespoons of olive oil, salt and trahana. Let the soup boil for a very short time, less than the boiling time of vermicelli, and 3-4 minutes before the boiling is complete, add the Greek red saffron and a couple of whole eggs per serve. Let the mixture boil again, but not much, so that the egg yolk remains soft-boiled. Serve warm with mizithra cheese and optionally accompany the soup with fried bread bites to create a perfect dish.
The dish is rich in complex carbohydrates, fiber and various vitamins including B-complex vitamins, which are responsible to a great extent for the healthy development of the human body. It also contains high levels of minerals and trace elements such as manganese. The saffron is a source of vitamin B2 while adding egg and mizithra cheese offers an important source of protein.