Poached Enchilados Eggs

Lorenza Ávila
Give your breakfast recipes a new way to eat eggs with this poached enchilados eggs recipe. In this version, the eggs are poached, cooked in the sauce itself, and, of course, they pair well with beans and rice. The poaching technique involves cooking food in hot liquid while stirring gently. The secret to keeping their shape is to crack them into a bowl first and not directly into the sauce.
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Ingredients
4
Servings
  • vegetable oil
  • 1/4 onions
  • 2 cloves garlic
  • 5 guajillo chiles, clean
  • 4 morita chiles, clean
  • 6 tomatoes, cut into quarters
  • 2 cups vegetable broth
  • 1/4 teaspoons ground cumin
  • pinches salt
  • pepper
  • 6 eggs
  • asadero cheese, 40 grams of mozzarella
  • cilantro, finely chopped, for garnish
Preparation
10 mins
15 mins
Low
  • For the sauce, heat a skillet over medium heat, add vegetable oil, and sauté the onion and garlic for a few minutes. Add the guajillo and morita chiles, then the tomatoes, and cook for 10 minutes. Blend the mixture with vegetable broth and return it to the skillet, add cumin, salt, and pepper, and cook for 10 more minutes.
  • Break the eggs into the hot sauce and season one by one with salt and pepper; cook for 5 minutes.
  • Serve individually, add asadero cheese, and garnish with cilantro. Serve with tortilla chips and enjoy.

Nutritional Information

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