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The eggs are poached two by two in a mold greased with butter until the egg whites set. They are demoulded and one half is bathed with red sauce and the other half with green sauce, they are served immediately.
Red sauce: The tomatoes are cooked with the coriander bunch and habanero pepper in a little water. The tomatoes are peeled and liquefied with cilantro and chili. Season with salt to taste. Add fresh chopped cilantro.
Green sauce: The tomatoes are cooked in a little water with the epazote, the three tablespoons of cilantro, the habanero pepper and salt to taste. Blend everything and add the chopped red pepper, epazote and cilantro.
PRESENTATION
They are served in individual dishes bathed one half with red sauce and the other half with green sauce. They are accompanied by well refried black beans and tortilla chips.
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