Huevos En Rabo De Mestiza (Poached Eggs in Tomato-Chili Sauce) |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This came out of one of my many cookbooks. Really nice for brunch or a quick dinner. This can be made with things that I keep on hand. Serve this with Mexican rice and hot tortillas. I set the frying pan on the table to serve. Ingredients:
2 tablespoons oil |
2 onions |
2 (16 ounce) cans diced tomatoes |
1 (7 ounce) can chopped green chilies |
3/4 cup chicken broth |
1 teaspoon salt |
1/2 teaspoon sugar |
1/8 teaspoon black pepper |
8 eggs |
3 ounces monterey jack cheese |
Directions:
1. Thinly slice the onions.
2. Heat oil in a large deep frying pan.
3. Add onions and cook until tender but not browned.
4. Add tomatoes and chilies to the onion and cook 5 minutes.
5. Add broth, salt, sugar and peppers and cook another 5 minutes.
6. Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
7. Arrange a cheese slice on top of each egg.
8. Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.
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