Huevos En Rabo De Mestiza/Poached Eggs In Tom

This hearty Mexican-style soup combines roasted green chiles, ripe tomatoes, and caramelized onions into a savory broth. The dish features eggs gently poached directly in the hot mixture, topped with melted Monterey Jack cheese for a creamy finish. It offers a comforting blend of smoky, tangy, and savory flavors, making it an ideal choice for a satisfying brunch or a light dinner. The texture is velvety yet substantial, perfect for chilly evenings when you crave something warm and nourishing. Simple ingredients come together to create a restaurant-quality meal that is both easy to prepare and deeply flavorful.

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 272.7

Dietary: Gluten-free

Description

This hearty Mexican-style soup combines roasted green chiles, ripe tomatoes, and caramelized onions into a savory broth. The dish features eggs gently poached directly in the hot mixture, topped with melted Monterey Jack cheese for a creamy finish. It offers a comforting blend of smoky, tangy, and savory flavors, making it an ideal choice for a satisfying brunch or a light dinner. The texture is velvety yet substantial, perfect for chilly evenings when you crave something warm and nourishing. Simple ingredients come together to create a restaurant-quality meal that is both easy to prepare and deeply flavorful.

Ingredients

1/3 cup Oil
2 md Onions; thinly sliced
2 pound Canned whole tomatoes
7 ounce Canned whole green chiles,
2 cups Chicken broth or water
1 tsp Salt
1/2 tsp Sugar
1/8 tsp Black pepper
8 Eggs
3 oz Monterey Jack cheese, sliced

Directions

1
Heat oil in a large, deep skillet over medium heat.
2
Add thinly sliced onions and cook until tender but not browned, stirring occasionally.
3
Place canned tomatoes in a blender or food processor and blend until chopped but not pureed.
4
Add the blended tomatoes and canned green chiles to the skillet with the onions.
5
Cook the mixture for 5 minutes, stirring to combine flavors.
6
Stir in chicken broth, salt, sugar, and black pepper.
7
Simmer the soup for 5 minutes longer to meld the ingredients.
8
Break each egg, one at a time, onto a small plate and carefully slide it into the hot broth mixture to avoid breaking the yolk.
9
Arrange one slice of Monterey Jack cheese on top of each egg.
10
Cover the skillet and cook gently for 5 to 8 minutes, or until the eggs are set and the cheese is melted.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 272.7kcal

% Daily Value *
Total Fat 20.9g33%
Saturated Fat 3.0g15%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 21.6g8%
Dietary Fiber 7.1g29%
Sugars 12.2g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately while hot. Garnish with fresh cilantro or crumbled queso fresco if desired.

For a vegan version, omit the eggs and cheese, and use vegetable broth instead of chicken broth.

Ensure the skillet is deep enough to accommodate the eggs without overflowing as the broth bubbles.

Keywords: huevos, poached eggs, mexican soup, tomato broth, green chiles, monterey jack, brunch, comfort food, egg soup, savory

Read it online: https://www.chefs-mate.com/recipe/huevos-en-rabo-de-mestiza-poached-eggs-in-tom-2/