Nicaraguan egg soup is a comforting delight. With a base of vegetables and eggs, this soup is especially enjoyed with a side of rice. Its careful and traditional preparation makes it a unique and tasty dish.
In a pot with water, combine fresh ingredients such as garlic, onions, cilantro, chiltomas, and tomatoes, with a touch of salt and pepper.
The maize dough is added to this pot to create a flavorful base.
Fried tortillas with beaten eggs are added to the broth along with crumbled dough, annatto (achiote), and eggs.
Ready to enjoy an exquisite Nicaraguan-style egg soup.
Nicaraguan Egg Soup
Ingredients
1 kilogram of Corn dough
5 Tomatoes
4 Eggs
4 Chiltomas
4 Cloves of garlic
3 Onions
1 Cilantro sprig
Salt, oregano, and pepper
Preparation
Step 1 : In a pot with enough water, place half of the crushed garlic, onions, chopped cilantro, chiltomas, tomatoes, salt, and pepper to taste.
Step 2 : In a separate bowl, mix the maize dough with the remaining garlic, onions, chiltomas, tomatoes, and salt.
Step 3 : Knead and add 1 beaten egg.
Step 4 : In a skillet with enough oil, fry the tortillas with the previous mixture.
Step 5 : Then, in the pot where the soup is, add the fried tortillas, a bit of crumbled dough, a tablespoon of annatto (achiote), and salt to taste.
Step 6 : Finally, add the rest of the eggs and it’s ready to serve.
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