Mexican Poached Eggs Recipe

Name: Mexican Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chiles; 2 jalapenos chiles; 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 cilantro leaves

Servings: persons

4 poblano chiles
2 jalapenos chiles
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 cilantro leaves

1
Preheat oven to 375 degrees F.
2
Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides.
3
(Alternatively, if cooking with an electric stove, broil until charred.)
4
Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes.
5
Peel, seed, and chop.
6
Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil.
7
Bake in the oven until soft and slightly charred, 30 minutes.
8
Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet.
9
Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.
10
Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes.
11
Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.
12
Divide sauce between 4 small dishes.
13
Poach eggs and lay 1 egg on each plate over sauce.
14
Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 poblano chiles, 2 jalapenos chiles, 16 tomatillos, (about 1 pound) husked, rinsed, and quartered, 3 teaspoons extra-virgin olive oil, plus extra for drizzling tomatillos, and more.

Yes, Mexican Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Poached Eggs

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