Poached Eggs in Chile Broth |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 medium tomatoes, roasted |
4 cups chicken stock |
2 tablespoons olive oil |
1 medium onion, julienned |
1 1/2 teaspoons salt |
1 1/2 teaspoons freshly ground black pepper |
2 garlic cloves, minced |
2 red bell peppers, roasted, seeded, peeled and julienned |
2 poblano chiles, roasted, seeded, peeled and julienned |
6 large eggs |
1/2 cup grated anejo cheese |
1/2 cup sour cream |
Directions:
1. In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.
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