SPICED TOMATO-EGG SOUP
- 4 large ripe tomatoes or 8 canned, peeled, seeded, and finely chopped, reserving the juice for another purpose
- 2 garlic cloves, minced
- 2 hot chile peppers, seeded and minced (serrano or jalapeño is nice)
- 8 green onions, white and some green part, finely chopped
- 2 cups fresh epazote leaves, finely chopped (or hydrate 2 tablespoons sifted dried epazote leaves in ½ cup hot water for 30 minutes and mix with 1 cup finely chopped fresh flat-leaf parsley; if you can’t find the dried epazote, substitute 2 cups of the finely chopped parsley with 1 tablespoon dried oregano)
- 8 cups (2 quarts) water
- 2 teaspoons salt
- 6 to 8 eggs (1 per person)
Instructions:
PIQUANT AND astringent until you bite into that rich and creamy egg. This is a beautiful and unusual soup, quite nice with corn bread as breakfast on a cold day (make the broth the night before) or as a warming lunch, using two eggs per person instead of one.
- TO PREPARE
- Prep the ingredients as directed in the recipe list.
- TO COOK
-  In a large soup pot, stir the tomatoes, garlic, chile peppers, green onions, and epazote leaves (or substitutes) together and place over medium heat. Cook, partially covered, until the mix is concentrated and thick, 10 to 15 minutes.
-  Pour in the water and bring to a boil over high heat, stirring. Add the salt, then reduce the heat to low and simmer, uncovered, for 15 minutes.
-  Carefully break the eggs into the simmering broth at places where you can see the bubbles rising to the surface. Cover the pot and poach the eggs until they are just firm, about 4 minutes.
- TO SERVE
- Carefully ladle one egg into each of the bowls, then ladle the broth on top and serve immediately.