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I know, I know . . . this looks like a recycled version of the past few posts. Well, if that’s what you’re thinking, I suppose you’re right. But wait, I added some more chopped potato (because I made extra yesterday), some more fresh green chile and topped it with two poached eggs and sliced cherry tomatoes. The nice thing about starting with a soup is that it gets thicker after a day or so and you end up with something different (a little bit different anyway).

And when you break into the eggs and blend that in with bites of potato and green chile, it’s absolutely delightful. And easy! Good for breakfast, lunch, or dinner. Yum!

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(co-written with Pete Bronski)



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