Name: Eggs Drowned with Potatoes in Green Sauce
Prep time: 35 min
Cook time: 15 min
Yield: 2
Cuisine: Mexicana
Ingredients: 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.