Poached Eggs in a Tomato and Poblano Rajas Sauce Recipe

Name: Poached Eggs in a Tomato and Poblano Rajas Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs roma tomatoes; 1 garlic clove; 2 bay leaves; 3 tablespoons oil (corn, safflower or canola); ½ cup white onion (slivered or thinly sliced); 34 lb poblano chile (3/4 lb s about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2-inch slices may soak ); ¼ teaspoon marjoram; 1 teaspoon salt, kosher (more or less to taste); 8 eggs; 1 cup cheese, crumbled (queso fresco, farmers or a mild feta)

Servings: persons

2 lbs roma tomatoes
1 garlic clove
2 bay leaves
3 tablespoons oil (corn, safflower or canola)
½ cup white onion (slivered or thinly sliced)
34 lb poblano chile (3/4 lb s about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2-inch slices may soak )
¼ teaspoon marjoram
1 teaspoon salt, kosher (more or less to taste)
8 eggs
1 cup cheese, crumbled (queso fresco, farmers or a mild feta)

1
Place the tomatoes along with the garlic and bay leaves in a medium saucepan.
2
Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes.
3
Place tomatoes, garlic and bay leaves in the blender and puree until smooth.
4
In a large, heavy bottomed pan set over medium heat, pour in the oil.
5
Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes.
6
Stir in the poblano rajas and let them cook for 1 or 2 minutes.
7
Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes.
8
You can make this sauce ahead of time and refrigerate for up to 4 days.
9
When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one.
10
It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce.
11
Sprinkle a bit of salt on top of each egg and cover the pan with its lid.
12
Let the eggs poach until cooked.
13
I like the yolks, still runny, which takes like 4 to 5 minutes.
14
Serve on plates and sprinkle crumbled cheese on top.
15
Have warm corn tortillas or toast on the side.

589

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 10 ingredients. The key ingredients include: 2 lbs roma tomatoes, 1 garlic clove, 2 bay leaves, 3 tablespoons oil (corn, safflower or canola), and more.

Yes, Poached Eggs in a Tomato and Poblano Rajas Sauce 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.

Poached Eggs in a Tomato and Poblano Rajas Sauce

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