|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Poached Eggs in Tomato Chile Sauce |
|
Serves: 2 Print this Recipe(Huevos en Rabos de Mestiza) Category: Egg Dishes This is a typical morning dish of eggs poached in fresh tomato sauce with chile strips and cheese, that comes from central Mexico. Even though the Mexican name suggests that the eggs are dressed in rags (rabos), it's a delicious and handsome dish. The eggs are often served in shallow earthenware bowls with bolillos (oval Mexican sandwich rolls). 2 poblano chiles, roasted, peeled, and seeded __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 pound ripe tomatoes, peeled and chopped 2 teaspoons vegetable oil 1/2 medium white onion, thinly sliced 1/2 teaspoon salt, or to taste 4 large eggs 2 ounces Monterey Jack cheese, thinly sliced 1. Prepare the chiles and cut them into strips. Then, put the tomatoes and 1/2 cup water in a blender and blend until smooth. Reserve. 2. In a wide, deep skillet, heat the oil over medium heat and sauté the onion until softened, about 4 minutes. Add the reserved tomato purée, chile strips, and salt. Bring the sauce to a boil; then reduce the heat to medium-low, and simmer, partially covered, about 10 minutes to blend the flavors. 3. Add the eggs, taking care not to break the yolks. Lay the cheese on top. Cover the pan and simmer until the eggs are set, about 4 minutes, or cook to desired doneness. Carefully divide the sauce between two shallow bowls with an egg and cheese on top. Serve hot. 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!
Scrambled Eggs with Chorizo Eggs with Green Beans and Chorizo Eggs with Ground Beef and Salsa Ham and Potatoes with Eggs Eggs with Shredded Dried Beef Scrambled Eggs in Tomatillo Sauce Scrambled Eggs with Avocado and Tomato Scrambled Eggs with Cactus Stuffed Chiles with Scrambled Eggs and Bacon Lost Eggs Eggs in Ranchera Sauce Eggs Drowned in Tomato Sauce Divorced Eggs Eggs with Ham, Tomatoes, and Peppers Eggs with Steak and Onions Potatoes and Chorizo with Baked Eggs Poached Eggs in Tomato Chile Sauce Black Bean Omelet Zucchini Omelet Cactus Omelet Potato Omelet, Mexican Style Shrimp and Spinach Omelet Rice Casserole with Eggs Savory Breakfast Cheesecake Tortillas with Eggs, Chorizo, and Cheese Eggs, Motul Style on Tortillas Bacon and Egg Quesadillas Egg and Tortilla Casserole Tortilla Casserole with Eggs and Red Chile Sauce Breakfast Tacos with Potatoes and Chorizo Breakfast Bean and Cheese Tacos Tortillas Topped with Pork and Potatoes Crisp Rolled Tortillas with Ham Beef and Cheese Quesadillas Potato Masa Cakes with Spicy Pork Bean and Melted Cheese Sandwiches Melted Cheese and Green Sauce on Toasted Rolls Toasted Rolls with Refried Beans and Bacon Banana Breakfast Burritos Sweet Fried Bread Breakfast Fruit Plate Banana and Mandarin Fruit Cup Pineapple Boats Yogurt and Tropical Fruit Starter * Eggs and Breakfast Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
