Mexican

eggs and salsa soup is for Breakfast.

eggs and salsa soup takes 15 minutes to prepare.

eggs and salsa soup takes 15 minutes to cook.

eggs and salsa soup makes 2 servings.

The ingredients for eggs and salsa soup are:

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.

Here is how you make eggs and salsa soup:

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 eachNumber of Servings: 2Recipe submitted by SparkPeople user CABGEO33.

The nutritional information for eggs and salsa soup is:

• 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

eggs and salsa soup is Mexican cuisine.

The dietary needs meet for eggs and salsa soup is Low Carb