A soothing weeknight soup simply made with vegetables, poached eggs and gooey Sargento® Sharp Cheddar-Jack cheese. Serve with a squeeze of lime.
Ingredients
Directions
- Heat olive oil in a medium sauce pan over medium high heat. Add onion, garlic and scallions. Cook stirring constantly until softened and translucent (approximately 4 minutes.) Add tomatoes, achiote, paprika, salt and cilantro stems; stir and continue cooking until fragrant, about 1 minute.
- Pour in stock and bring to a simmer over medium heat. Right before serving, add the eggs, one by one, to poach and cook 5 to 6 minutes, stirring now and then so that the eggs set evenly.
- Right before serving, remove the cilantro stems and discard. Divide bread and cheese between the bowls. Ladle hot soup into each bowl, making sure each serving gets an egg.
- Drizzle with olive oil to taste and garnish with reserved cilantro leaves and enjoy.
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