Paloma’s Mexican Sopa de Huevo- Egg Soup

INGREDIENTS
2 medium potatoes, diced
1 egg per person (5 eggs)
3 tomatoes, diced
1 red onion, cut into chunks
1 clove garlic
1 1/4 cup Cotija cheese, cut into 1in. cubes
2-3 jalapenos
handful of cilantro
1 tablespoon chicken bullion

INSTRUCTIONS

Step 1. Fry potatoes, and onions in 3 tablespoons of Mazola (Corn) Oil.

Step 2. In a blender, mix tomatoes, clove of garlic and a piece of white onion. Add 1 tablespoon of chicken bullion. Once blended, add a handful of cilantro.

Step 3. When the potatoes are almost cooked, add the belnded sauce and jalapenos (whole).

TIP: Test potatoes by sticking the end of a knife into a potato and if it easily slides in, the soft potato is done.

Step 4. When the water starts to boil, crack the eggs, and drop them into the soup.

Step 5. When the eggs are cooked, add the cilantro.

Step 6. Add cheese, stir and close the pot for a few minutes to melt the cheese.

Serve soup warm giving one egg per person.