Name: Poached Eggs in Chile Broth
Ingredients: 2 md Tomatoes; roasted; 4 c Chicken stock; 2 tb Olive oil; 1 md Onion; julienned; 1 1/2 ts Salt; 1 1/2 ts 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 lg Eggs; 1/2 c Grated Anejo cheese; 1/2 c Sour cream

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs, Dairy	Niger	Toohot06	6	servings

INGREDIENTS

2	md	Tomatoes; roasted
4	c	Chicken stock
2	tb	Olive oil
1	md	Onion; julienned
1 1/2	ts	Salt
1 1/2	ts	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	lg	Eggs
1/2	c	Grated Anejo cheese
1/2	c	Sour cream

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-24-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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