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Gabriela

Gabriela Morales

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Pouched Eggs in Tomato Sauce

20 min
35 min
Easy
4.67
|
233
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This dish is a preparation of eggs with nopalitos or cactus, which are cooked in abundant sauce based on roasted tomatoes with chile serrano and pasilla chile and epazote. These pouched eggs in tomato sauce are a good option for breakfast accompanied by beans.
Learn more about Gabriela Morales

Ingredients

5 servings
  • 8 tomatoes
  • 3 Serrano cpeppers
  • 1 pasilla chili pepper clean and deveined
  • 1/4 of White onion
  • 2 cloves of garlic
  • 1 branch of epazote
  • 1 1/2 cups of chicken soup
  • 1 pinch of Salt
  • 2 spoonfuls of oil to fry
  • 1 Cup of nopal Cooked
  • 5 eggs
  • 1/2 Cup of sausage sliced ​​and fried
  • to taste of coriander leaves to serve

Preparation

For the sauce, heat a comal or grill over high heat, roast the tomatoes, chilies, onion and garlic. When they are well roasted, remove the burnt skin of the tomatoes and blend all the ingredients together with the epazote and the chicken broth, season to taste with salt and set aside.
Warm a pot over medium heat with the oil, fry the sauce until it is well cooked and reduce, add the nopales and eggs one by one to be cooked in the sauce, carefully so as not to burst the yolk. Cook about 12 to 15 minutes or until the white is cooked and the yolk tender.
Add the chorizo ​​and cook a few more minutes. Serve and decorate with cilantro.

PRESENTATION

Garnish with chorizo ​​slices and coriander leaves.

TIPS

Cook the eggs over low heat in the sauce so that the yolk does not burst during cooking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
197
kcal
9.8%
Carbohydrates
4.7
g
1.6%
Proteins
8.6
g
17%
Lipids
16.2
g
25%
Fiber
1.0
g
2.0%
Sugar
1.7
g
1.9%
Cholesterol
24.3
mg
8.1%
Esha
Rate this tip
Ratings (3)
Jovanna Avilez
15/10/2019 17:39:33
Muy antogable !! 🙏😊😉
Elena çortez
03/09/2018 12:43:14
Muy ricooo
Laura Alcocer
21/07/2018 09:58:03
Excelentee

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