Lunche for 6

Chiapas Bread Soup

Name: Chiapas Bread Soup
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 bolillos; 1 1/2 cups oil (optional); 2 carrots; 2 zucchini squash; 2 eggs; 2 plantains; 2 tomatoes; 1 onion; 1 clove garlic; 2 L chicken stock; 3 sprigs thyme; 2 g oregano; 2 tbsp sugar; 50 g raisins; salt to taste (optional)

Toasted bread, vegetables, plantains, eggs, and herbs simmer in chicken stock for a hearty Chiapas-style soup.

$2.42per serving $$

40 minstart to table

6servings

Mexican Dairy-free Budget Lunches Cold-weather comfort Winter

Ingredients

3 bolillos
1 1/2 cups oil (optional)
2 carrots
2 zucchini squash
2 eggs
2 plantains
2 tomatoes
1 onion
1 clove garlic
2 L chicken stock
3 sprigs thyme
2 g oregano
2 tbsp sugar
50 g raisins
salt to taste (optional)

Steps

Cut the bolillos into slices and fry them in 1/2 cup oil in a large skillet for 5 minutes.
Cook the chopped carrots, zucchini, tomatoes, onion, and garlic in the skillet for 7 minutes.
Add the chicken stock, thyme, oregano, sugar, raisins, salt, and pepper, then simmer in a large pot for 15 minutes.
Fry the sliced plantains in the skillet over medium heat for 5 minutes, turning once.
Crack the eggs into the simmering soup, cover, and cook for 6 minutes until firm.
Divide the soup among bowls and top with the fried bread and plantains.

Main ingredient on sale this week? See what to make with eggs on sale.