Delicious recipe for drowned eggs, where the tomato sauce with epazote gives a unique flavor to this preparation. It is an ideal recipe for a weekend family breakfast.
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Ingredients4 portions
Preparation
1. Boil the tomatoes in a bowl of water. Once cooked, they are removed from the fire
2. Add the tomatoes, onion, garlic, epazote and chicken bouillon powder to the blender jar. Grind this mixture until it is a liquid consistency, if necessary, add water.
3. Heat a pan, add the olive oil, then add the tomato sauce. Cook over medium heat for 10 minutes.
4. Break the egg shell inside the previous preparation, taking care not to break the yolks. Bake the pan with the eggs at 180 degrees for 15 minutes.
5. Remove the preparation from the oven and rectify the seasoning. Serve it in a deep dish.
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