Caldillo Zapatero (Quick Soup for Lent)

Ingredients

• 7 cups (1.75 L) water
• 1 medium white onion, coarsely chopped (first addition)
• 2 garlic cloves, peeled and smashed (first addition)
• Salt to taste
• 18 oz (500 g) nopales (Opuntia spp.), cleaned and cut into small squares
• 2 large sprigs epazote (Dysphania ambrosioides), divided
• 14 oz (400 g) unpeeled tomatoes, finely chopped
• ½ medium white onion, finely chopped (second addition)
• 4 small garlic cloves, peeled and finely chopped (second addition)
• 2 eggs, lightly beaten
• ⅔ cup / 190 ml / 50 g small or medium dried shrimps, ground fine (optional)

Method

1. 1
   Bring water to a simmer with coarsely chopped onion, smashed garlic, and salt.
2. 2
   Add nopales and one sprig of epazote. Simmer briefly until nopales are just tender.
3. 3
   Discard the coarsely chopped onion, smashed garlic, and the first epazote sprig.
4. 4
   Add tomatoes, finely chopped onion, and finely chopped garlic. Cook at a steady simmer for 15 minutes.
5. 5
   If using dried shrimps, stir in the ground powder now and cook 2 minutes more.
6. 6
   Add the second sprig of epazote. Reduce heat to low.
7. 7
   Pour in beaten eggs in a slow stream, stirring gently until they just set — roughly 85°C (185°F). Do not boil.
8. 8
   Taste for salt and serve immediately.