Egg Soup is a Nicaraguan specialty that combines corn, eggs, and local seasonings to create a nutritious and comforting broth. Ideal for enjoying with family and discovering new Latin American flavors.
To enjoy this exquisite Egg Soup, start by washing and cutting the fresh ingredients into small pieces.
Then, prepare a mixture with onions, garlic, chiltoma, tomatoes, and corn dough, to which beaten eggs are added.
Frying the corn cakes in hot oil and adding them to the boiling soup results in a comforting and flavorful dish.
A perfect delight to share at home.
Before you begin, we recommend as an alternative the delicious recipe from Sopa de capirotadas on a friendly site.
Egg Soup
Ingredients
6 Eggs
1 pound of Corn dough
3 Onions
5 Chiltomas
2 Garlic cloves
6 Tomatoes
250 milliliters of Oil
1 pinch of Salt
1 pinch of Achiote
Preparation
Step 1 : To prepare this recipe, first wash the onion, chiltoma, and tomato with water and chop them into small squares.
Step 2 : Then, in a pot with water, add a little onion, chiltoma, and tomato cut in a circular shape.
Step 3 : In a separate bowl, mix the onion, garlic, chiltomas, and tomatoes with a little corn dough.
Step 4 : Beat 2 eggs and add them to the corn mixture.
Step 5 : Heat oil in a skillet and, once hot, fry the cakes until golden brown.
Step 6 : Add a little more corn dough to thicken, along with achiote and salt to taste.
Step 7 : When the soup is boiling, add the fried cakes and wait five minutes before adding 4 whole eggs.
Step 8 : Remove from heat and serve.
If you liked this recipe, you’ll surely love the dishes at Sopa de fideo or Sopa de pollo from our recipe collections.
