Ingredients
- 2 medium potatoes, diced
- 5 eggs (1 egg per person)
- 3 tomatoes, diced
- 1 red onion, cut into chunks
- 1 clove garlic
- 1 1/4 cup cotija cheese, cut into 1 inch cubes
- 2 to 3 jalapeños
- 1 handful cilantro
- 1 tablespoon chicken bouillon
- 3 tablespoons corn oil
- 1 piece white onion
Instructions
- Step 1 In a large pot, fry the potatoes and onions in 3 tablespoons corn oil.
- Step 2 Blend tomatoes, garlic clove, and 1 piece white onion. Add 1 tablespoon chicken bouillon. Once blended, add one handful cilantro.
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Step 3
When the potatoes are almost cooked, add the blended sauce and whole jalapeños.
TIP: Test the potatoes by sticking a knife into a potato. If it slides in easily, the potato is done. - Step 4 When the soup starts to boil, crack the eggs and drop them one by one into the pot.
- Step 5 When the eggs are cooked, add the cilantro.
- Step 6 Add cheese, stir, and cover the pot for a few minutes to let the cheese melt.
- Step 7 Serve soup warm, giving each person one egg.
