Mexican poached egg

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 333, total fat 18 G., saturated fats 6 G., proteins 16 G., carbohydrates 30 G., fiber 6 G., cholesterol 206 mg, sodium 390 mg, sugar 15 G.

Serve a poached egg Mexican-style: on a bed of spicy-tangy sauce with crispy tortilla slices and crumbled fresh cheese. The sauce is made with roasted tomatillos, cherry tomatoes, and chili peppers (both hot jalapeños and sweet poblanos). Perfect for Sunday brunch, especially for fighting a hangover.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 poblano peppers (optional)
2 jalapeño peppers (optional)
16 tomatillos (about 450 g), peeled, washed and cut into 4 pieces
3 tsp extra-virgin olive oil + extra for drizzling over tomatillos
1 whole grain wheat tortilla, 25cm in diameter.
Olive oil cooking spray
1 large onion, finely diced
2 cloves garlic, crushed
2 cups cherry tomatoes, halved
1 tbsp. l. ground cumin
A pinch of paprika + extra for serving
2 teaspoons of sugar
2 tablespoons of water
4 large eggs
110 g queso fresco or feta, crumbled
2 tbsp chopped fresh coriander leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, poblano pepper, jalapeno pepper, cherry tomatoes, ground cherries, tortilla, queso fresco cheese, feta cheese, cumin, paprika

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Grill the poblano chiles and jalapeños directly over a gas burner, turning them until charred on all sides. If you're using an electric stovetop, grill the peppers in the oven. Place the chiles in a bowl, cover, and let them steam until softened and cooled, about 20 minutes. Peel, seed, and chop.

Place the tomatillos on a foil-lined baking sheet, season with salt and pepper, and drizzle with olive oil. Bake in the oven until tender and charred in spots, 30 minutes. Meanwhile, cut the tortillas into wedges and place them on a parchment-lined baking sheet. Drizzle both sides with olive oil and bake until crisp and golden, turning once, about 8 minutes per side.
Sauté the onion and garlic in 3 teaspoons of extra-virgin olive oil until softened, 8 minutes. Add the peppers, tomatoes, cumin, paprika, sugar, and water and cook until the tomatoes begin to burst, 5 minutes.
Pour the sauce into 4 small bowls. Poach the eggs and place one egg on each bowl on top of the sauce. Garnish with a couple of baked tortillas, crumbled cheese, a pinch of paprika, and chopped cilantro.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Tex-Mex

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