Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Poached Eggs on English Muffins with Helga's Hollandaise

Recipe courtesy of Gesine Bullock-Prado

Chicken Broth

Recipe courtesy of Food Network Kitchen

Cheese Tortellini in Light Broth

Recipe courtesy of Giada De Laurentiis

Chile Relleno

Recipe courtesy of Carla Rodriguez

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Chile Con Queso

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword