Marielle Henaine

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Marielle Henaine

Drowned Eggs with Nopales in Green Sauce

Name: Drowned Eggs with Nopales in Green Sauce
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: enough Water; 1 tablespoon baking soda; 1 tablespoon salt; 4 nopales, cut into strips; 2 cloves garlic, with the peel, for the sauce; 6 green tomatoes, for the sauce; 2 serrano peppers, deveined and seedless, for the sauce; 3 allspices, for the sauce; 1 tablespoon cumin, whole, for the sauce; 1/4 cups chicken soup, for the sauce; 1 tablespoon fresh coriander, for the sauce; 1 tablespoon epazote, for the sauce; 1 Hoja santa leaf, for the sauce; 1 tablespoon onion powder, for the sauce; 1 tablespoon canola oil; 8 eggs; 1/2 avocados, cut into segments, to serve; 1 serrano pepper, cut into slices, to serve; 2 tablespoons Cotija cheese, for serving; enough fresh coriander, for serving

20 mins

45 mins

Low

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Marielle Henaine

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Preparing eggs a different way is always interesting. One of the great examples is this recipe for Drowned Eggs with Nopales in Green Sauce. This easy recipe is not only low in calories, but it has large amounts of fiber. To prepare this recipe for Drowned Eggs with Nopales in Green Sauce, you will need fresh nopales and green chiles to give it that spicy touch. In addition, these Drowned Eggs with Nopales in Green Sauce are ideal if you are following a diet and specifically a keto diet, since it is a dish low in carbohydrates and calories; in fact, each individual serving of this dish has only 228 calories. Highlight the flavor with a touch of Cotija cheese!

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Ingredients

4 portions

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Preparation

In a pot with water, baking soda and salt, cook the nopales until they are soft. Drain and reserve.

For the sauce, in a comal on high heat roast the garlic with the skin, the tomatoes, the chilies, the pepper and the cumin. Remove and peel the garlic.

Blend the roasted vegetables with chicken broth, cilantro, epazote, holy leaf, onion powder and salt to taste until a smooth sauce is obtained.

Fry the sauce with a little canola oil in a pot and cook for about 20 minutes. Add nopales and eggs one by one without breaking them. Cover and cook 12 to 15 minutes or until the eggs are cooked but the yolk tender. Adjust the seasoning to taster.

Serve two eggs per serving in a bowl with salsa and nopales. Decorate with avocado, chile serrano, Cotija cheese and cilantro.

PRESENTATION

Serve in a clay pot, garnish with avocado, green chili, coriander and Cotija cheese.

TIPS

Cook the eggs over low heat so they do not break. Remember that in the keto diet, the amount of cheese you can consume is limited, so only lightly decorate with the Cotija.