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Fried Egg Sauce

Fried Egg Sauce recipe image
This vibrant Mexican sauce transforms simple hard-boiled eggs into a velvety, savory condiment. By blending the eggs with fresh tomatoes, onions, and mild chilies, you create a smooth, tangy base that adds depth to any meal. It pairs beautifully with crispy tortilla chips, rice, or beans, making it an ideal addition to breakfast or dinner. The texture is thick yet pourable, offering a comforting, home-cooked flavor profile that is both refreshing and hearty. Easy to prepare with pantry staples, this sauce is a versatile favorite that brings authentic, warm flavors to your table in minutes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1060.0
Dietary: Gluten-free, Vegetarian
Description
This vibrant Mexican sauce transforms simple hard-boiled eggs into a velvety, savory condiment. By blending the eggs with fresh tomatoes, onions, and mild chilies, you create a smooth, tangy base that adds depth to any meal. It pairs beautifully with crispy tortilla chips, rice, or beans, making it an ideal addition to breakfast or dinner. The texture is thick yet pourable, offering a comforting, home-cooked flavor profile that is both refreshing and hearty. Easy to prepare with pantry staples, this sauce is a versatile favorite that brings authentic, warm flavors to your table in minutes.
Ingredients
  • 4 hard-boiled eggs, peeled
  • 3 large tomatoes, halved
  • 1 white onion, quartered
  • 2 jalape&# 195;±o peppers, seeded
  • 1 cup vegetable broth or water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
Directions
  1. 1
    Bring a pot of water to a boil and hard-boil the eggs for 10-12 minutes. Cool in ice water, peel, and set aside.
  2. 2
    Heat vegetable oil in a medium skillet over medium-high heat.
  3. 3
    Fry the halved tomatoes, onion quarters, and jalapeños in the hot oil until slightly charred and softened, about 3-4 minutes. Remove from heat.
  4. 4
    Transfer the fried vegetables to a blender. Add the peeled hard-boiled eggs, vegetable broth, salt, and oregano.
  5. 5
    Blend on high speed until the sauce is completely smooth and creamy.
  6. 6
    Pour the blended sauce back into the skillet and simmer gently for 5 minutes to meld flavors.
  7. 7
    Taste and adjust salt or spice level as desired. Serve warm over chilaquiles, rice, or beans.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1060.0kcal
% Daily Value *
Total Fat 96.1g148%
Saturated Fat 24.1g121%
Cholesterol 53.8mg18%
Sodium 445.0mg19%
Total Carbohydrate 45.8g16%
Dietary Fiber 1.0g4%
Sugars 1.0g
Protein 4.8g10%

* 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

For a spicier version, leave the seeds in the jalapeños or add a serrano pepper.

This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

If you prefer a thicker consistency, reduce the amount of broth. For a thinner sauce, add more broth while blending.

Traditionally, this sauce is served as a topping for chilaquiles, but it also works well as a dip for tortilla chips or a dressing for grilled vegetables.

Keywords: mexican, sauce, egg, tomato, onion, chili, vegetarian, blender, condiment, chilaquiles, breakfast, lunch, dinner, creamy, spicy, homemade, easy, quick, comfort food
Read it online: https://www.chefs-mate.com/recipe/fried-egg-sauce-6/