Huevos En Rabo De Mestiza/Poached Eggs In Tom

Huevos en Rabo de Mestiza is a comforting Mexican dish that balances spicy, savory, and creamy flavors. Fresh eggs are gently poached in a robust sauce made from blended whole tomatoes, sliced onions, and canned green chiles. The sauce simmers until thick and aromatic, allowing the eggs to cook through while retaining their rich yolks. Topped with slices of melting Monterey Jack cheese, each bite offers a tender egg white, runny yolk, and a hint of smoky heat. This hearty main is perfect for a satisfying weekend brunch or a quick weeknight dinner. It pairs wonderfully with warm tortillas or crusty bread to soak up the delicious sauce. Simple ingredients come together to create a restaurant-quality meal that feels like home-cooked comfort food.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 272.7

Dietary: Gluten-free, Vegetarian

Description

Huevos en Rabo de Mestiza is a comforting Mexican dish that balances spicy, savory, and creamy flavors. Fresh eggs are gently poached in a robust sauce made from blended whole tomatoes, sliced onions, and canned green chiles. The sauce simmers until thick and aromatic, allowing the eggs to cook through while retaining their rich yolks. Topped with slices of melting Monterey Jack cheese, each bite offers a tender egg white, runny yolk, and a hint of smoky heat. This hearty main is perfect for a satisfying weekend brunch or a quick weeknight dinner. It pairs wonderfully with warm tortillas or crusty bread to soak up the delicious sauce. Simple ingredients come together to create a restaurant-quality meal that feels like home-cooked comfort food.

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
Heat oil in a large, deep skillet over medium heat.
2
Add thinly sliced onions and cook, stirring occasionally, until tender but not browned.
3
Place canned whole tomatoes in a blender or food processor and blend until chopped but not pureed.
4
Add the blended tomatoes and canned green chiles to the skillet with the onions and cook for 5 minutes.
5
Stir in water, salt, sugar, and black pepper; cook for another 5 minutes until the sauce thickens slightly.
6
Break each egg, one at a time, onto a small plate and carefully slide it into the hot sauce, ensuring the yolk remains intact.
7
Arrange one slice of Monterey Jack cheese on top of each egg.
8
Cover the skillet and cook gently for 5 to 8 minutes, or until the eggs 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

For best results, use a skillet with a tight-fitting lid to ensure the eggs cook evenly through steam.

If the sauce becomes too thick while cooking, add a splash more water to maintain a poaching consistency.

Serve immediately with warm tortillas, rice, or crusty bread to soak up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the eggs.

Keywords: mexican eggs, huevos en rabo, poached eggs, tomato sauce, green chiles, monterey jack, brunch, comfort food, vegetarian main, spicy eggs, breakfast for dinner, cheese sauce

Read it online: https://www.chefs-mate.com/recipe/huevos-en-rabo-de-mestiza-poached-eggs-in-tom/