Mexican Poached Eggs
- For the Salsa
- 4 poblano chillies
- 2 jalapenos chillies
- 16 tomatillos, (about 1 pound) husked, rinsed, and quartered
- 3 teaspoons extra-virgin olive oil, plus extra for drizzling tomatillos
- 1 (10-inch) whole wheat tortilla
- Olive oil cooking spray
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 tablespoon ground cumin
- Pinch paprika, plus extra for garnish
- 2 teaspoons sugar
- 2 tablespoons water
- 4 large eggs
- 4 ounces queso fresco or feta cheese, crumbled
- 2 tablespoons chopped fresh coriander leaves
Preheat oven to 190°C.
Roast the poblano and jalepeno chillies directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chillies in a bowl, cover and steam until soft and cool, about 20 minutes. Peel, seed, and chop.
Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil. Bake in the oven until soft and slightly charred, 30 minutes. Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet. Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.
Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes. Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.
Divide sauce between 4 small dishes. Poach eggs and lay 1 egg on each plate over sauce. Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped coriander.
Copyright 2005 Television Food Network, G.P. All rights reserved.