Caldillo

Ingredients

 * 3 green peppers
 * ½ cup chopped green onions
 * 4 large ripe tomatoes, chopped
 * 1 small can tomato paste (6 oz)
 * 8 cups of consommé or chicken broth
 * cayenne pepper or aji chombo
 * salt and pepper
 * cream or evaporated milk
 * 12 eggs

Directions

 * 1) In a large heavy pot, saute the vegetables in a little butter for about 5 minutes, add the tomato paste, and cook slowly until well blended and vegetables are soft.
 * 2) Add the cayenne pepper or aji chombo and salt and pepper to taste.
 * 3) Add the consommé and bring to a boil and simmer.
 * 4) About 10 minutes before serving, break eggs separately and add two at a time to the simmering soup.
 * 5) As they set, remove the eggs to six individual bowls containing about ⅓ cup of warm milk or cream and fill the bowl with the caldillo.