Directions:
Chop the scallions and cilantro into small pieces.

In a stockpot add the water, milk and salt.

When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.

Cover the pot and let it boil for one minute.

Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.

Then add the boiling broth.

Serve the soup with bread.

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Directions:
Peel the potatoes partially leaving some skin on. Boil the potatoes until tender. Chop onions cilantro and tomato into fine small pieces. Shred about 1/2 cup of white cheese. Stir fry the onions cilantro and tomato in a frying pan, until they are mixed and cooked well. Add the milk, cheese, and salt to taste. Turn heat to low, and let it simmer until it thickens. Serve the potatoes on a plate, and add the sauce on top, or mix drain the water from the potatoes, and add sauce to them, and mix well.

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