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

This salsa is prepared using a popular Mexican technique: roasting vegetables until they blacken, which adds more flavor and aroma to the sauce. Roast chili peppers and tomatillos directly on the stovetop and in the oven, creating a flavorful base for poached eggs for breakfast. Top it off with tortilla chips and crumbled soft cheese, and enjoy!

Ingredients:

• 4 poblano peppers
• 2 jalapeño peppers
• 16 tomatillos (about 450 g), peeled, washed and cut into 4 pieces
• 3 teaspoons olive oil
• 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 cheese, crumbled
• 2 tbsp chopped fresh coriander leaves

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

eggs, ground cherries, poblano pepper, wheat flatbreads, queso fresco cheese, cherry tomatoes, salsa sauce, cumin

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Grill the poblano and jalapeño peppers 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 chili peppers in a bowl and cover until steamed and softened, about 20 minutes. Remove any charred skins, seed, and chop the peppers.
Step 3
• 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 lightly charred, 30 minutes. Meanwhile, slice 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 halfway through, 8 minutes per side.
Step 4
• Sauté the onion and garlic in 3 teaspoons of extra-virgin olive oil until softened and beginning to darken, 8 minutes. Add the peppers, tomatoes, cumin, paprika, sugar, and water and cook until the tomatoes begin to burst and the flavors meld, 5 minutes.
Step 5
• Divide the sauce among 4 small bowls. Poach one egg and place one on each bowl, atop the sauce. Garnish with a couple of tortilla chips, crumbled queso fresco, a pinch of paprika, and chopped cilantro.

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