Uxmal Eggs
Sara Salame
These eggs are very original due to the different flavors brought by the herbs commonly used in Yucatán. Try this Uxmal eggs recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 12 eggs
  • unsalted butter , for greasing the molds
  • 8 tomatoes, (red sauce)
  • 1 bunch fresh cilantro, (red sauce)
  • 1 Habanero chile, (red sauce)
  • salt , to taste (red sauce)
  • 2 tablespoons fresh cilantro, chopped or to taste (red sauce)
  • 10 tomatillos, (green sauce)
  • 3 sprigs epazote, (green sauce)
  • 3 tablespoons fresh cilantro, (green sauce)
  • 1 Habanero chile, (green sauce)
  • salt , to taste (green sauce)
  • 1 red bell pepper, roasted, peeled, and cut into strips (green sauce)
  • 1 tablespoon epazote, chopped (green sauce)
  • 1 tablespoon fresh cilantro, chopped (green sauce)
Preparation
30 mins
0 mins
Low
  • The eggs are poached two at a time in a small greased mold with butter until the whites set. They are unmolded, and one half is covered with red sauce and the other half with green sauce, served immediately.
  • Red sauce: Boil the tomatoes with the bunch of cilantro and the habanero chili in a little water. Peel the tomatoes and blend them with the cilantro and the chili. Season with salt to taste. Add chopped fresh cilantro.
  • Green sauce: Boil the tomatoes in a little water with the epazote, the three tablespoons of cilantro, the habanero chili, and salt to taste. Blend everything and add the strips of red pepper, chopped epazote, and chopped cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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