Salsa Soup with Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 49-ounce can chicken broth |
1 1/2 cups tomato salsa |
8 large eggs |
1 cup shredded cheddar cheese |
Directions:
1. Discard fat from 1 can (49 oz.) chicken broth. Combine broth and 1 1/2 cups tomato salsa in a 5- to 6-quart pan. Cover and bring to a boil over high heat, then reduce heat to just below an active boil. Crack 8 large eggs, one at a time; hold each close to soup surface and slip egg into pan. Cover and cook until yolks are as firm as you like, 4 to 5 minutes for slightly soft centers. Ladle 2 eggs into each bowl; fill bowls with soup. Sprinkle 1 cup shredded cheddar cheese equally over portions.
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