Poached eggs in chile broth

6 servings

Ingredients

Quantity Ingredient
2 mediums Tomatoes; roasted
4 cups Chicken stock
2 tablespoons Olive oil
1 medium Onion; julienned
1½ teaspoon Salt
1½ teaspoon Freshly-ground black pepper
2 Garlic cloves; minced
2 Red bell peppers; roast, peel, seed,
; and julienne
2 Poblano chiles; roast, peel, seed,
; and julienne
6 larges Eggs
½ cup Grated Anejo cheese
½ 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 to 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 to 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. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6120 broadcast 07-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-24-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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