Poached Eggs in Red Sauce
Delicious recipe for poached eggs, where the tomato sauce with epazote gives a unique flavor to this preparation. It is an ideal recipe for a family weekend breakfast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 4 eggs
- 2 tomatoes, Boil the tomatoes and remove the core
- 1/2 onions
- 1/2 garlic, Remove the sprout or inner part of the garlic.
- 1 sprig fresh epazote
- 1 tablespoon dry chicken broth or bouillon
- 3 tablespoons extra virgin olive oil special extra
Preparation
30 mins
0 mins
Medium
- 1. Boil the tomatoes in a bowl with water. Once cooked, remove them from the heat.
- 2. Add the tomatoes, onion, garlic, epazote, and powdered chicken broth to the blender. Blend this mixture until it reaches a liquid consistency; if necessary, add water.
- 3. Heat a skillet, add the olive oil, and then incorporate the tomato sauce. Cook over medium heat for 10 minutes.
- 4. Break the eggs into the previous preparation, being careful not to break the yolks. Place the skillet with the eggs in the oven at 180 degrees for 15 minutes.
- 5. Remove the preparation from the oven and adjust the seasoning. Serve it in a deep plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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