This recipe for eggs drowned in green sauce is very practical, as the sauce is made with Herdez® Green Sauce with Habanero Chile, which will give it the spicy touch you love and save you time in the kitchen. Enjoy it as part of your weekly menu!
1 jar Green Sauce with Habanero Pepper Herdez®, 240 g
1/4 onions, for the sauce
1 clove garlic, for the sauce
3 tablespoons sour cream, for the sauce
1/2 cups chicken broth, for the sauce
1 cup new potatoes, quartered
water, to cook the potatoes
2 tablespoons vegetable oil
3 eggs
1/2 cups nopal, cooked, cut into medium sticks
salt, for seasoning
pepper, for seasoning
1/2 cups panela cheese, grated, for serving
1/4 cups sour cream, for serving
1/2 avocados, sliced, for serving
Preparation
20 mins
15 mins
Low
Prepare the sauce: Blend the jar of Herdez® Green Sauce with Habanero Chile with the onion, garlic, sour cream, and chicken broth until fully integrated. Reserve until use.
Cook the baby potatoes in a pot with hot water for 10 minutes or until soft inside. Remove from heat, drain, and let cool.
Heat a little vegetable oil in a saucepan or clay pot over medium heat, then pour in the blended sauce, season with salt and pepper, and cook for 5 minutes.
Add the eggs one by one, being careful not to break them, then add the cooked potatoes and nopales, and season with a little more salt and pepper. Cook until the eggs reach the desired consistency.
Serve the eggs drowned in green sauce and accompany with cubes of panela cheese, sour cream, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?