Instructions: Place the chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper, and wine in a saucepan. Bring to a boil, cover, and cook over medium heat for 10 minutes or until the carrots are tender. Add salt to taste. Discard the cinnamon stick, thyme, and marjoram and set the stock aside.

Preheat the oven to 400 degrees. Place the bread cubes in a baking pan and bake for 10 to 15 minutes or until lightly browned.

Heat the butter in a skillet. Add half the bread cubes and fry for a few minutes or until they are golden brown. Transfer to a plate covered with absorbent paper. Repeat the procedure with the rest of the bread cubes. Set aside.

Heat the oil in a skillet, add the onion and garlic and saute for 3 minutes. Add the tomatoes and cook over medium heat, stirring constantly, for 10 minutes. Set aside.

Fifteen minutes before serving, preheat the oven to 425 degrees. Bring the chicken stock to a simmer. Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls, garnish with 2 slices of egg and add the hot chicken stock. Sprinkle with capers, olives, raisins, and a pinch of ground cinnamon. Bake until the soup starts to boil. Serve hot, sprinkled with the queso anejo.

Comments: This unusual and filling bread soup, with its colorful layers is a typical dish from San Cristobal de las Casas, in Chiapas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.