Mexican Poached Eggs

Name: Mexican Poached Eggs
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters cherry tomatoes, halved; 2 jalapenos chiles; 4 larges eggs; 113 grams queso fresco or feta cheese, crumbled; 2 Tbsps chopped fresh cilantro leaves; 2 cloves garlic, minced; 1 Tbsp ground cumin; 3 teaspoons extra-virgin olive oil, plus extra for drizzling tomatillos; 1 large onion, finely diced; 1 pinch Pinch paprika, plus extra for garnish; 4 poblano chiles; 2 teaspoons sugar; 454 grams 16 tomatillos, (about husked, rinsed, and quartered; 2 Tbsps water; 1 10-inch (10-inch) whole wheat tortilla

Need a vegetarian morn meal? Mexican Poached Eggs could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains about 15g of protein, 16g of fat, and a total of 324 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have cherry tomatoes, tortilla, cilantro leaves, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes. Peel, seed, and chop.

Ingredients you will need

Jalapeno Pepper

Poblano Pepper

Chili Pepper

Equipment you will use

Stove

Bowl

Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil.

Ingredients you will need

Tomatillos

Olive Oil

Pepper

Spread

Salt

Equipment you will use

Aluminum Foil

Frying Pan

Bake in the oven until soft and slightly charred, 30 minutes. Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet. Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.

Ingredients you will need

Olive Oil Spray

Tortilla

Equipment you will use

Baking Sheet

Oven

Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Garlic

Onion

Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.

Ingredients you will need

Tomato

Paprika

Peppers

Cumin

Sugar

Water

Divide sauce between 4 small dishes. Poach eggs and lay 1 egg on each plate over sauce.

Ingredients you will need

Sauce

Egg

Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro.

Ingredients you will need

Queso Fresco

Tortilla

Cilantro

Paprika

Equipment

Ingredients

Servings:

473milliliters

cherry tomatoes, halved 2

jalapenos chiles 4larges

eggs 113grams

queso fresco or feta cheese, crumbled 2Tbsps

chopped fresh cilantro leaves 2cloves

garlic, minced 1Tbsp

ground cumin 3teaspoons

extra-virgin olive oil, plus extra for drizzling tomatillos 1large

onion, finely diced 1pinch

Pinch paprika, plus extra for garnish 4

poblano chiles 2teaspoons

sugar 454grams

16 tomatillos, (about husked, rinsed, and quartered 2Tbsps

water 110-inch

(10-inch) whole wheat tortilla

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.