COOKING RECIPE

Start by measuring the proportions according to the number of people who are going to eat, chop the potatoes and cheese into cubes. Next, chop the garlic and cilantro. Also chop the chives but thinly sliced. Reserve everything chopped. Place the rest of the ingredients on the table and the necessary utensils to start preparing this tasty Andean pisca.

Pour the chicken broth with the chopped potatoes and cilantro. Remember the coriander you can add it now or when it is time to serve. The same applies to cheese, it all depends on your preference. Personally, I add cilantro at the beginning and a little at the end just to decorate with the cheese.

Sauté the chives and garlic. Preheat the pan with the butter.

Check if the potatoes are tender, then pour the sauce into the saucepan and stir until all the ingredients of the Venezuelan Andean soup are integrated. Let it reduce a little.

Add the milk and stir until integrated. Wait until the milk soup comes to a boil. To cook the egg, pour its contents into the saucepan. Then, remove the still raw egg and let it finish cooking on the served plate. Remember, one egg is used per person.

When serving, add cheese and fresh cilantro. You can enjoy this delicious Andean snack with egg with: arepas made from wheat flour (arepa andina), or arepa made from corn flour, pieces of toast, or other accompaniments.

This Andean pisca is ideal to start the day with a lot of energy and warmth. A perfect dish for winter or cold regions. Easy to prepare, inexpensive and above all ... Very tasty! You will love it from the first bite.

Personally, and as I love it, I added avocado, a corn cob and an arepa to complement it. MMM VERY DELICIOUS.

TO EAT!