Mexican Potato and Tomato Soup

    50 minutes

    This is a recipe for a thick potato and tomato soup with poached eggs and a touch of fresh coriander.

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    Serves: 8 

    • 500g potatoes
    • 500g tomatoes
    • 1/4 onion, diced
    • 1 clove garlic, diced
    • 1 cup water
    • 1 tablespoon oil
    • 1 vegetable stock cube
    • salt, to taste
    • 8 eggs
    • 1 handful fresh coriander, finely chopped

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Simmer the potatoes in boiling water until soft, about 20 minutes. Let cool slightly, peel and mash with a little water to a thick consistency.
    2. Blend the tomatoes with the onion, garlic and 1 cup water until smooth, then strain through a colander, discarding solids.
    3. Heat oil in a saucepan over medium heat. Add tomatoes, stock cube and salt to taste. Simmer until few minutes, then stir in the potatoes and simmer a few minutes more. Add water if too thick.
    4. Crack in the eggs and let them poach in the liquid, about 10 minutes. Serve, garnished with coriander.

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