Cut off the end of the leek, then wash it thoroughly with water by slicing each layer open and rinsing between the leaves. Cut washed leek into thin slices, from white to green end.

In a large pot, add leek and olive oil. Cook on medium-low heat until shiny.

Add oats, then eggs while stirring.

Once eggs are no longer raw, add water (alternatively, use chicken or beef stock in place of water and beef base). Increase heat to high.

Add salt and caraway seeds. Bring water to boil.

Once water is boiling, add beef base (unless chicken or beef stock was used).

Lower heat to a steady boil and cook partially covered for 15 minutes.