eggs and salsa soup
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
Number of Servings: 2
Ingredients
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.
Directions
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.
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.