eggs and salsa soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 224.3
  • Total Fat: 11.0 g
  • Cholesterol: 370.0 mg
  • Sodium: 171.8 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 15.6 g

View full nutritional breakdown of eggs and salsa soup calories by ingredient
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Number of Servings: 2


    Red Ripe Tomatoes, 3 large whole
    Onions, raw, 1/2 small
    Cilantro, raw, 1/2 cup, chopped
    Serrano Peppers, 1 pepper
    Garlic, 2 tsp
    Egg, fresh, 4 large
    Water, tap, 2 cups
    salt and peper to taste.


Boil all the vegetables, for about 10 minutes.

Pour them in food processor and blend well.

Pour them in a pot to boil and taste. ( If you think is too liquid you can let reduce a little )

Add eggs (without shell) one at a time and cover the pot.

Let it simmer for about 8 min or until they are firm.

Serve in a bowl, with chips if you desire.

Serving Size: 2 big bowls of salsa with 2 eggs each

Number of Servings: 2

Recipe submitted by SparkPeople user CABGEO33.

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