Poached Eggs in Chile Broth

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

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

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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