Poached Eggs in Roasted Tomato Broth

Preheat a broiler (grill). Place the tomatoes in a shallow baking pan and place in the broiler 4-6 inches from the heat source. Broil (grill), turning occasionally, until charred on all sides, 10-12 minutes.

Remove the tomatoes from the broiler, let cool slightly and cut out the cores. Transfer to a blender, add 1 cup of the chicken stock and purée until smooth. Set aside.

In a heavy, wide saucepan or deep sauté pan over medium heat, warm the olive oil. When it is nearly smoking, add the onion, salt and pepper and sauté until golden brown, about 15 minutes. Add the garlic and whole serrano chilies and sauté for 1 minute longer. Add the tomato purée and the remaining 3 cups chicken stock and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 10 minutes to blend the flavors.

TO POACH EGGS: One at a time, crack them into a cup and gently slide them into the simmering broth. Cook the eggs, basting the tops occasionally with spoonfuls of the hot broth, until the whites are set but the yolks are still soft, 4-6 minutes.

Using a slotted spoon, gently lift out the eggs and place 2 in each warmed soup bowl. Ladle the broth over the eggs and garnish with the grated cheese. Serve immediately with the flour tortillas alongside.