Recipe for Poached Eggs in Chile Broth 
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Yield:
6
Ingredients:
Amount Ingredient
2 med Tomatoes roasted
4 cup Chicken stock
2 tbl Olive oil
1 med Onion julienned
1/2 tsp Salt
1/2 tsp Freshly-ground black pepper
2 x Garlic cloves minced
2 x Red bell peppers roast, peel, seed, and julienne
2 x Poblano chiles roast, peel, seed, and julienne
6 lrg Eggs
1/2 cup Grated Anejo cheese
Instructions:
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.

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