Poached Eggs In Chili Broth

Place the unpeeled roasted tomatoes in a blender with 1 cup of the chicken stock. Puree until smooth and reserve.

Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt and pepper until golden brown, 10 to 12 minutes.

Add the garlic and cook 1 minute longer. Add the julienned red peppers and poblanos, roasted tomato puree and the remaining 3 cups chicken stock. Bring to a boil, reduce to a simmer and cook 5 minutes to marry the flavors.

To poach the eggs, crack one at a time into a cup and gently slide into the simmering broth. Cook 4 to 6 minutes, basting the tops occasionally with hot broth.

With a slotted spoon, gently lift out the eggs and place one in each shallow soup bowl. Ladle the broth over and garnish with the grated cheese and a dollop of sour cream. Serve immediately with warm flour tortillas or rolls.

NOTE: To roast tomatoes, arrange whole tomatoes on a foil-lined jelly roll pan. Broil 6- to 8-inches from the heat, turning the tomatoes as necessary, until the skin is blackened. For this recipe, the poblano and red peppers can be roasted at the same time.