2 medium tomatoes, roasted ** see note
4 cups chicken stock or canned low fat chicken broth
2 tablespoons olive oil
1 medium onion, julienned
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, minced
2 red bell peppers, roasted, seeded, peeled and julienned ** see note
2 poblano chiles, roasted seeded, peeled and julienned ** see note
6 large eggs
1/2 cup grated añejo cheese, for garnish
1/2 cup sour cream, for garnish
warm flour tortillas

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

Serves 6

Note: To roast tomatoes, roast on a tray under the broiler. To roast chiles and peppers, roast over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag tie the top closed and let steam until cool to the touch, about 15 minutes.

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