Poached Eggs in Tomato Chile Sauce
Poached Eggs in Tomato Chile Sauce
Huevos en Rabos de MestizaThis is a typical morning dish of eggs poached in fresh tomato sauce with chile strips and cheese, that comes from central Mexico. Even though the Mexican name suggests that the eggs are dressed in rags (rabos), it's a delicious and handsome dish. The eggs are often served in shallow earthenware bowls with bolillos (oval Mexican sandwich rolls).
Ingrediënten
Makes 2 servings
- 2 poblano chiles roasted, peeled, and seeded
- 1 pound ripe tomatoes peeled and chopped
- 2 teaspoons vegetable oil
- ½ medium white onion thinly sliced
- ½ teaspoon salt or to taste
- 4 large eggs
- 2 ounces Monterey Jack cheese thinly sliced
Instructies
- Prepare the chiles and cut them into strips.
- Then, put the tomatoes and ½ cup water in a blender and blend until smooth.
- Reserve.
- In a wide, deep skillet, heat the oil over medium heat and sauté the onion until softened, about 4 minutes.
- Add the reserved tomato purée, chile strips, and salt.
- Bring the sauce to a boil; then reduce the heat to medium-low, and simmer, partially covered, about 10 minutes to blend the flavors.
- Add the eggs, taking care not to break the yolks.
- Lay the cheese on top.
- Cover the pan and simmer until the eggs are set, about 4 minutes, or cook to desired doneness.
- Carefully divide the sauce between two shallow bowls with an egg and cheese on top.
Notes / Tips / Wine Advice:
Serve hot.
