STEP BY STEP POACHED EGGS WITH TOMATO CILANTRO SAUCE RECIPE

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POACHED EGGS WITH TOMATO CILANTRO SAUCE

Main Ingredient: POACHED*EGGS*TOMATO Cuisine: Mexican

121

Ingredients

1 teaspoon distilled white vinegar

2 lb tomatoes, coarsely chopped

2 large garlic cloves, coarsely chopped

1 small fresh green serrano chile, coarsely chopped

1 teaspoon salt, or to taste

1/2 teaspoon sugar, or to taste

1 cup water

1/4 cup plus 1 tablespoon olive oil

1/4 cup chopped fresh cilantro plus additional for sprinkling

8 (1/2-inch-thick) slices of baguette

8 large eggs

Tips

Add cumin, paprika, cayenne pepper, and nutmeg to the sauce to make this closer to a Shakshouka. To give this poached eggs with tomato cilantro sauce recipe a Mexican touch,  add poblano peppers to the sauce and top with crumbled queso fresco.

Nutrition Facts

per serving of Makes 4 servings.

Calories

500

Directions

Step 1Put oven rack in middle position and preheat oven to 350°F.

Step 2Fill a deep 12-inch skillet with 1 1/2 inches cold water.

Step 3Add vinegar and bring to a simmer.

Step 4Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

Step 5Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter).

Step 6Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened about 10 minutes.

Step 7Stir in salt and sugar to taste, then reduce heat to low.

Step 8While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper.

Step 9Bake until just crisp on top, about 10 minutes.

Step 10Keep the toasts warm in a turned-off oven.

Step 11Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in the skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.

Step 12Gently transfer eggs with a slotted spoon to soup bowls and season with salt.

Step 13Spoon sauce generously over eggs and sprinkle with cilantro.

Step 14Serve with toasts.

Step 15Cooks\' note:

Step 16The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. Cook eggs until fully set if desired.

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