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Huevos En Rabo De Mestiza/Poached Eggs In Tomato-Chile Sa

Huevos en Rabo De Mestiza/Poached Eggs in Tomato-Chile Sa recipe image
Huevos en Rabo de Mestiza is a hearty, comforting Mexican dish that combines the simplicity of poached eggs with the complex flavors of a robust tomato and green chile sauce. The base features saut&# 195;©ed onions and a blend of canned whole tomatoes and green chiles, creating a thick, savory broth that is both spicy and tangy. Eggs are gently poached directly in this simmering mixture, allowing the whites to set while the yolks remain runny. Topped with slices of Monterey Jack cheese, the dish offers a creamy contrast to the spicy broth. This meal is perfect for a cozy breakfast, brunch, or a light dinner. It brings a traditional, home-style warmth to the table, relying on fresh aromatics and simple pantry staples to deliver a satisfying, flavorful experience that feels both rustic and refined.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 272.7
Dietary: Gluten-free
Description
Huevos en Rabo de Mestiza is a hearty, comforting Mexican dish that combines the simplicity of poached eggs with the complex flavors of a robust tomato and green chile sauce. The base features saut&# 195;©ed onions and a blend of canned whole tomatoes and green chiles, creating a thick, savory broth that is both spicy and tangy. Eggs are gently poached directly in this simmering mixture, allowing the whites to set while the yolks remain runny. Topped with slices of Monterey Jack cheese, the dish offers a creamy contrast to the spicy broth. This meal is perfect for a cozy breakfast, brunch, or a light dinner. It brings a traditional, home-style warmth to the table, relying on fresh aromatics and simple pantry staples to deliver a satisfying, flavorful experience that feels both rustic and refined.
Ingredients
  • 1/3 cup Oil
  • 2 md Onions; thinly sliced
  • 2 pound Canned whole tomatoes
  • 7 ounce Canned whole green chiles,
  • 2 cup Chicken broth or 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.
  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 green chiles to the skillet with the onions and cook for 5 minutes.
  5. 5
    Stir in chicken broth, salt, sugar, and black pepper, then cook for 5 minutes longer.
  6. 6
    Break each egg individually onto a small plate, then slide gently into the hot broth mixture to avoid breaking the yolk.
  7. 7
    Arrange one slice of Monterey Jack cheese on top of each egg.
  8. 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 a vegan version, omit the eggs and cheese, or use a plant-based cheese alternative.

Adjust the spice level by choosing milder or hotter canned green chiles.

Serve immediately while hot. Leftovers can be stored in the refrigerator for up to 2 days.

Keywords: huevos, mexican, eggs, poached, tomato, chile, soup, breakfast, brunch, spicy, comfort food, onions, cheese, monterey jack, green chiles, broth, sauteed, traditional, warm, hearty, simple
Read it online: https://www.chefs-mate.com/recipe/huevos-en-rabo-de-mestiza-poached-eggs-in-tomato-chile-sa/