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Ingredientes
- 2 med Tomatoes roasted
- 4 c. Chicken stock
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion julienned
- 1Â 1/2 tsp Salt
- 1Â 1/2 tsp Freshly-grnd black pepper
- 2 x Garlic cloves chopped
- 2 x Red bell peppers roast, peel, seed, and julienne
- 2 x Poblano chiles roast, peel, seed, and julienne
- 6 lrg Large eggs
- 1/2 c. Grated Anejo cheese
- 1/2 c. Lowfat sour cream
Direcciones
- In blender place tomatoes and 1 c. chicken stock. Puree till smooth. Reserve.
- In large skillet heat extra virgin olive oil over medium-high heat. Add in onions and saute/fry with salt and pepper till golden, about 10 to 12 min. Add in garlic and cook for a few min. Add in red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 min. Poach Large eggs in broth and cook 4 to 6 min, basting the tops occasionally with warm broth. With slotted spoon remove Large eggs and place in soup bowl. Ladle broth over Large eggs and garnish with grated cheese and lowfat sour cream.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 149 | 68% |
| Total Fat 16.79g | 21% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 1043mg | 43% |
| Potassium 402mg | 11% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.03g | 3% |
| Protein 11.38g | 18% |
