Pisca Andina

Step by stepInstructions

1. Melt the butter in a pot over medium heat and cook the onion and garlic 5 minutes until soft.
2. Add the potatoes, broth, and 1 tsp salt and simmer 12 to 15 minutes until the potatoes are tender.
3. Stir in the milk and half the cilantro and bring back to a gentle simmer — do not boil hard or the milk may curdle.
4. Poach the eggs gently in the simmering soup for 3 to 4 minutes until the whites are set but the yolks are still runny.
5. Ladle into bowls, top with the remaining cilantro and cheese if using, and serve with crusty bread or arepas.