Tomato Egg and Beef Noodle Soup with Bacon and Sour Cream

1. Prepare the bacon and beef:
   • In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside, leaving a little bacon grease in the pot.
   • Add the ground beef (or beef stew meat) to the pot and cook until browned, breaking up the meat into smaller pieces as it cooks. Season with salt, pepper, and smoked paprika.
   • Once the beef is browned, remove any excess grease, then add the chopped onion and garlic. Cook for another 3-4 minutes, until the onion becomes soft and translucent.
2. Simmer the soup:
   • Add the beef broth, tomato puree (or crushed tomatoes), water, oregano, and bay leaf. Stir to combine and bring the soup to a simmer. Let it cook for about 20-30 minutes to allow the flavors to develop. Taste and adjust seasoning as needed (add more salt, pepper, or paprika if desired).
3. Add the eggs and noodles:
   • Once the soup is ready, crack the eggs into the simmering soup, gently stirring to create ribbons of egg in the broth. Let the eggs cook for about 2-3 minutes, until they’re fully cooked.
   • Add the cooked noodles to the soup and stir them in. Let everything heat through for a couple more minutes.
4. Assemble the soup:
   • Ladle the soup into bowls, making sure to include the beef, bacon, noodles, and a portion of the egg ribbons.
   • Top each bowl with a dollop of sour cream, a sprinkle of fresh parsley, and crumbled bacon for an extra savory crunch. Add a few cracks of fresh black pepper for an extra kick.
5. Serve and enjoy:
   • Serve this comforting and hearty soup warm, and enjoy the wonderful combination of flavors and textures—creamy, savory, and filling!

This Tomato Egg and Beef Noodle Soup with Bacon and Sour Cream is the perfect cozy meal, full of rich, comforting flavors with a touch of indulgence from the bacon and sour cream. Would you pair it with any bread or side dish, like crusty bread for dipping?