Preheat a skillet over medium heat then pour extra virgin olive oil into the skillet.

Once the oil is hot, stir in chopped onion and minced garlic then sauté until wilted and aromatic.

Pour water into the skillet over the spice and bring to boil.

Once it is boiled, season the soup with pepper then stir in crabmeat, asparagus, and cauliflower florets.

Cook the soup for approximately 10 minutes or until the asparagus is tender.

Crack the eggs over boiled gravy and quickly stir well.

Transfer the soup to a serving bowl then garnish with chopped parsley.

Serve and enjoy.