Name: Poached Enchilados Eggs
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.