Recipe: Poached Eggs in Chili Broth

Poached Eggs in Chili Broth
Servings: 6

2 medium tomatoes, roasted (see note)
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 cloves garlic, minced
2 red bell peppers, roasted, seeded, peeled, julienned
2 poblano peppers, roasted, seeded, peeled, julienned
6 large eggs
1/2 cup grated anejo cheese, for garnish, see note
1/2 cup sour cream, for garnish
Warm flour tortillas or rolls for serving

Place the unpeeled roasted tomatoes in a blender with 1 cup of the chicken stock. Puree until smooth and reserve.

Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt and pepper until golden brown, 10 to 12 minutes. Add the garlic and cook 1 minute longer. Add the julienned red peppers and poblanos, roasted tomato puree and the remaining 3 cups chicken stock. Bring to a boil, reduce to a simmer and cook 5 minutes to marry the
flavors.

To poach the eggs, crack one at a time into a cup and gently slide into the simmering broth. Cook 4 to 6 minutes, basting the tops occasionally with hot broth.

With a slotted spoon, gently lift out the eggs and place one in each shallow soup bowl. Ladle the broth over and garnish with the grated cheese and a dollop of sour cream. Serve immediately with warm flour tortillas or rolls.

Test kitchen note: To roast tomatoes, arrange whole tomatoes on a foil-lined jelly roll pan. Broil 6- to 8-inches from the heat, turning the tomatoes as necessary, until the skin is blackened. For this recipe, the poblano and red peppers can be roasted at the same time. If you're using canned chicken broth, you may wish to decrease the amount of salt. Anejo cheese, also called Cotija, is a salty, dry cheese. Romano or a dry feta may be used in its place.

rec.food.recipes/Rebecca Radnor/1994