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Huevos En Rabo De Mestiza (Poached Eggs In Tomato Sauce)

Huevos en Rabo De Mestiza (Poached Eggs in To recipe image
Huevos En Rabo De Mestiza is a comforting, rustic dish that combines the mild heat of green chiles with the bright acidity of tomatoes. The sauce simmers with thinly sliced onions until tender and aromatic, creating a thick, flavorful base. Eggs are gently poached directly in this simmering mixture, allowing the whites to set while keeping the yolks runny. Topped with slices of Monterey Jack cheese, the dish offers a satisfying blend of creamy, cheesy texture and savory depth. It is an excellent choice for a hearty breakfast, brunch, or a light dinner, bringing warm, home-style flavors to the table with minimal fuss.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 272.7
Dietary: Gluten-free, Vegetarian
Description
Huevos En Rabo De Mestiza is a comforting, rustic dish that combines the mild heat of green chiles with the bright acidity of tomatoes. The sauce simmers with thinly sliced onions until tender and aromatic, creating a thick, flavorful base. Eggs are gently poached directly in this simmering mixture, allowing the whites to set while keeping the yolks runny. Topped with slices of Monterey Jack cheese, the dish offers a satisfying blend of creamy, cheesy texture and savory depth. It is an excellent choice for a hearty breakfast, brunch, or a light dinner, bringing warm, home-style flavors to the table with minimal fuss.
Ingredients
  • 1/3 cup Oil
  • 2 md Onions; thinly sliced
  • 2 pound Canned whole tomatoes
  • 7 ounce Canned whole green chiles,
  • 2 cup Water
  • 1 ts Salt
  • 1/2 ts Sugar
  • 1/8 ts Black pepper
  • 8 Eggs
  • 3 oz Monterey Jack cheese, cut into 8 slices
Directions
  1. 1
    Heat oil in a large, deep skillet over medium heat.
  2. 2
    Add thinly sliced onions and cook until tender but not browned, stirring occasionally.
  3. 3
    Place canned whole tomatoes in a blender or food processor and blend until chopped but not pureed.
  4. 4
    Add the blended tomatoes and canned green chiles to the skillet with the onions.
  5. 5
    Cook the sauce mixture for 5 minutes, stirring frequently.
  6. 6
    Add water, salt, sugar, and black pepper to the skillet.
  7. 7
    Simmer the sauce for an additional 5 minutes to allow flavors to meld.
  8. 8
    Break each egg, one at a time, onto a small plate and gently slide it into the simmering sauce, being careful not to break the yolk.
  9. 9
    Arrange one slice of Monterey Jack cheese on top of each poached egg.
  10. 10
    Cover the skillet and cook gently for 5 to 8 minutes, or until the egg whites are set and the cheese is melted.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 272.7kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 3.0g15%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 21.6g8%
Dietary Fiber 7.1g29%
Sugars 12.2g
Protein 4.2g9%

* 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

Use a skillet that is large enough to hold all 8 eggs comfortably without crowding to ensure even cooking.

If the sauce is too thick after adding water, you can add a splash more to help poach the eggs gently.

For a spicier version, use hotter green chiles or add a pinch of cayenne pepper to the sauce.

Serve immediately while hot. The eggs will continue to cook if left in the residual heat of the pan.

Keywords: huevos, poached eggs, tomato sauce, green chiles, monterey jack, breakfast, brunch, mexican inspired, onion, simmered, comfort food, cheese, eggs in purgatory, spicy sauce, vegetarian option, family style
Read it online: https://www.chefs-mate.com/recipe/huevos-en-rabo-de-mestiza-poached-eggs-in-to/