Poached Eggs in Chile Broth Recipe

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Poached Eggs in Chile Broth
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Ingredients:

Directions:

  1. In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.85 Kcal (1109 kJ)
Calories from fat 150.32 Kcal
% Daily Value*
Total Fat 16.7g 26%
Cholesterol 209.06mg 70%
Sodium 1023.74mg 43%
Potassium 466.33mg 10%
Total Carbs 14.75g 5%
Sugars 7.21g 29%
Dietary Fiber 1.43g 6%
Protein 15.09g 30%
Vitamin C 47mg 78%
Vitamin A 1mg 33%
Iron 17.9mg 99%
Calcium 149.6mg 15%
Amount Per 100 g
Calories 74.28 Kcal (311 kJ)
Calories from fat 42.16 Kcal
% Daily Value*
Total Fat 4.68g 26%
Cholesterol 58.63mg 70%
Sodium 287.1mg 43%
Potassium 130.78mg 10%
Total Carbs 4.14g 5%
Sugars 2.02g 29%
Dietary Fiber 0.4g 6%
Protein 4.23g 30%
Vitamin C 13.2mg 78%
Vitamin A 0.3mg 33%
Iron 5mg 99%
Calcium 42mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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