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Santiago Ortiz

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Recipe of Drowned eggs in red sauce
Recipe

Drowned eggs in red sauce

30 mins
Half
146
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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.
Learn more about Santiago Ortiz

Ingredients

4 portions
  • 4 eggs
  • 2 tomatoes, Boil the tomatoes and remove their hearts
  • 1/2 onions
  • 1/2 garlic, Remove the sprout or the inside of the bud from the garlic.
  • 1 branch fresh epazote
  • 1 tablespoon chicken broth powder
  • 3 tablespoons extra virgin olive oil Extra Special

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.

PRESENTATION

The most advisable is to serve the eggs in a deep dish accompanied by chips.

TIPS

Before incorporating your boiled tomatoes into the blender, remove the seeds, as they can cause discomfort to your stomach. Use a pan that does not have a plastic handle, so you can put it in the oven, or if not, a pot that you can use in the oven.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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