Dave Lieberman's Eggs In Ancho-tomato Salsa

Name: Dave Lieberman's Eggs In Ancho-tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 57 grams ancho chiles, stems removed; 3 Tbsps canola oil; 1 leave from 1 small bunch of cilantro, finely chopped; 6 eggs; 3 garlic cloves, finely chopped; 1 Juice of lime; 1 medium onion, roughly chopped; 454 grams plum tomatoes, cored and halved; 4 servings Salt to taste

Dave Lieberman's Eggs In Ancho-tomato Salsa might be just the Mexican recipe you are searching for. This gluten free, dairy free, whole 30, and vegetarian recipe serves 4. This side dish has 270 calories, 11g of protein, and 18g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. If you have garlic cloves, onion, eggs, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

57grams

ancho chiles, stems removed 3Tbsps

canola oil 1leave

from 1 small bunch of cilantro, finely chopped 6

eggs 3

garlic cloves, finely chopped 1

Juice of lime 1medium

onion, roughly chopped 454grams

plum tomatoes, cored and halved 4servings

Salt to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.