2 tablespoons olive oil
1 medium onion, thinly sliced across the grain
2 leeks, sliced
3 cloves garlic, (more to taste) minced
14 ounces diced tomatoes, with liquid
6 cups low fat chicken stock
1/8 tsp salt
1 pound Yukon gold potatoes, scrubbed and sliced
1/8 tsp (a generous pinch) saffron threads
Freshly ground pepper to taste
1 pinch of cayenne pepper (optional)
4 large eggs
2 tablespoons parsley, chopped