Fried Egg Sauce

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Servings: 12 servings Difficulty: Intermediate
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A vibrant Mexican-style salsa verde with fresh herbs served over perfectly fried eggs.
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This vibrant Fried Egg Sauce is a celebration of fresh, bold Mexican flavors. The sauce features a complex blend of roasted tomatillos, fiery chilies, and aromatic spices like cumin and peppercorns, balanced by the earthy depth of ground corn or tostadas. Fresh herbs such as hoja santa, epazote, and cilantro are blended in at the end to provide a bright, fragrant finish. The resulting salsa is rich, tangy, and slightly spicy, creating the perfect companion for simple fried eggs. It’s a dish that feels both rustic and refined, ideal for a hearty weekend brunch or a quick, flavorful weeknight dinner. Serve it warm over your eggs with tortillas and avocado for a complete, satisfying meal that brings the home-style comfort of Mexico to your table.

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Fried Egg Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 228.8

Description

This vibrant Fried Egg Sauce is a celebration of fresh, bold Mexican flavors. The sauce features a complex blend of roasted tomatillos, fiery chilies, and aromatic spices like cumin and peppercorns, balanced by the earthy depth of ground corn or tostadas. Fresh herbs such as hoja santa, epazote, and cilantro are blended in at the end to provide a bright, fragrant finish. The resulting salsa is rich, tangy, and slightly spicy, creating the perfect companion for simple fried eggs. It&# 226;ÂÂs a dish that feels both rustic and refined, ideal for a hearty weekend brunch or a quick, flavorful weeknight dinner. Serve it warm over your eggs with tortillas and avocado for a complete, satisfying meal that brings the home-style comfort of Mexico to your table.

Ingredients

Directions

  1. Place the tomatillos, chili, garlic, onion, cumin, peppercorns, and ground corn (or tostadas/breadcrumbs) into a blender.
  2. Add a portion of the vegetable stock to the blender and blitz until smooth.
  3. Heat oil in a large pan over medium heat.
  4. Pour the blended mixture into the hot pan, adding another 100ml of vegetable stock.
  5. Simmer the sauce for 15 minutes, stirring frequently to prevent sticking.
  6. Meanwhile, tear up the parsley, coriander, hoja santa, and epazote.
  7. Place the herbs into the blender, add the remaining vegetable stock, and blitz to a very fine consistency.
  8. Pour the herb mixture into the simmering sauce and turn off the heat.
  9. Season the sauce with salt to taste.
  10. Heat a large frying pan over medium heat and add a little oil.
  11. Crack the eggs into the pan and fry until cooked to your liking, working in batches if necessary.
  12. Place two eggs on each plate and spoon the warm sauce over them.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 228.8kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.7g3%
Sugars 0.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with warmed corn tortillas, beans, sliced avocado, and a spicy salsa.

Ground corn, tostadas, or breadcrumbs can be used as a thickener and flavor base for the sauce.

Hoja santa and epazote are traditional Mexican herbs; if unavailable, substitute with extra cilantro and a pinch of oregano.

Adjust the heat level by varying the number of dried chilies used in the sauce.

Keywords: fried eggs, mexican sauce, salsa verde, tomatillos, hoja santa, epazote, brunch, breakfast, chili, garlic, onion, cumin, simmered, blender, tortillas, avocado, herbs, vegetable stock, spicy, comfort food, easy dinner
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