Sopa de chipilín (sopa de chipilín)

Instructions

1. Wash the chipilín leaves carefully, remove any tough stems and roughly chop them.
2. Sauté the sliced onion and chopped garlic in the oil for 3 minutes, then add the diced tomatoes.
3. Pour in the stock, bring to the boil, then add the chipilín. Simmer for 10 minutes over medium heat.
4. Mix the masa harina with a little cold water to avoid lumps, then slowly pour it into the soup, stirring.
5. Let it thicken for 5 minutes, stirring. Crack the eggs one by one into the soup and poach them gently without breaking the yolks.
6. Season with salt and pepper, then serve piping hot.