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Eggs with Ham, Tomatoes, and Peppers |
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Serves: 4 Print this Recipe(Huevos Pisto Manchago) Category: Egg Dishes Progresso was once an important seaport for the state of Yucatán, on the Gulf coast of Mexico. When henequen, the fiber similar to sisal used for making rope, twine, and rugs, was in great demand, cargo ships from everywhere docked at the amazingly long wharf extending two kilometers into the shallow sea. Magnificent mansions once owned by wealthy henequen traders are now being restored as vacation homes and the town shows signs of expanding tourism. My husband and I once made an early morning drive there to avoid the searing heat of midday. We had almuerzo (late breakfast) at El Cordobés, promoted as the oldest restaurant in Yucatán. My tasty egg dish had Spanish roots with Mexican additions. What follows is the recipe I reconstructed from that day. 1 tablespoon olive oil 1/2 medium white onion, finely chopped 1 clove garlic (medium), minced 2 medium tomatoes, peeled and chopped 1 cup diced smoked ham 2 to 3 guëro (yellow) chiles or substitute jalapeño peppers, veins removed, and cut into strips 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 4 large eggs 1 tablespoon finely chopped fresh parsley 8 (6- to 7-inch) corn tortillas 1. In a medium skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the garlic, tomatoes, and 1/4 cup of water. Bring to a boil and cook about 2 minutes. 2. Add the ham, chiles, salt, and pepper. Reduce the heat to low and simmer 5 minutes so the flavors can blend. Cover and keep warm. Meanwhile, warm tortillas in a hot dry skillet or on a comal, 1 at a time, turning once or twice until soft and hot, about 20 seconds. Stack and wrap in a clean kitchen towel or toil to keep warm and put in a basket. 3. Fry or poach the eggs to desired doneness. To serve, divide the sauce among 4 serving plates. Top each serving with 1 cooked egg. Sprinkle with parsley. Serve hot with warm corn tortillas. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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