Poached Eggs In Chile Broth

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes - roasted (medium)
4 cups	948ml	Chicken stock
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - julienned (medium)
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	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		Eggs (large)
1/2 cup	73g / 2.6oz	Grated Anejo cheese
1/2 cup	118ml	Sour cream

Recipe Instructions

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.

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 - http://www.foodtv.com

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