Recipe courtesy of Mary Sue Milliken and Susan Feniger

Poached Eggs in Chile Broth

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  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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