Description
These Spicy Mexican Poached Eggs with Avocado are made with red onion, tomatoes, serrano peppers, cilantro and eggs that are poached the delicious sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ cup diced red onion
- 2 tomatoes, diced
- 1 serrano pepper, deseeded and minced
- 3 garlic cloves, sliced
- 1 cup water
- 4-6 eggs
- ¼ cup chopped cilantro
- Optional:
- 1 chicken bouillon
- Avocado slices
- Fried tortilla or tostada
- Refried beans
Instructions
- In a large deep skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, garlic, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water and chicken bouillon and bring to a boil.
- Using a slotted spoon, take the ingredients out of the pan and place into a blender. Pour the remaining liquid into the blender, as well as the cilantro. Blend until smooth.
- Pour the tomato liquid back into pan. Crack the eggs into the sauce and simmer for about 10 minutes, until fully poached.
- Optional: Serve on a tostada or fried tortilla. Spread the refried beans on it. Add the poached egg and top with avocado slices.
Notes
- Use fresh ingredients: The flavor of the dish will depend on the quality of the ingredients you use, so try to use fresh ingredients whenever possible.
- Use high-quality eggs: The quality of the eggs you use will affect the taste and texture of the dish. Choose fresh, organic, or free-range eggs if possible.
- Don't overcook the eggs: The key to perfectly poached eggs is to not overcook them. You want the yolks to be runny and the whites to be set. Keep an eye on the eggs while they're cooking to ensure they don't overcook.
- Poach the eggs one at a time: Poaching the eggs one at a time will ensure that they cook evenly and maintain their shape.
- Make the sauce ahead of time: You can make the tomato-based sauce ahead of time and store it in the refrigerator until you're ready to poach the eggs. This will save you time and make the dish come together quickly.
- Use a slotted spoon: Use a slotted spoon to gently lift the poached eggs out of the sauce. This will help prevent the yolks from breaking and the whites from becoming rubbery.
- Garnish with fresh herbs: Sprinkle fresh cilantro or parsley over the eggs before serving for an extra pop of flavor.
- Serve with warm tortillas: Warm corn or flour tortillas are the perfect accompaniment to the flavorful tomato sauce and runny yolks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 304.0
- Sugar: 1.2 g
- Sodium: 622.8 mg
- Fat: 18.1 g
- Saturated Fat: 4.7 g
- Carbohydrates: 23.1 g
- Fiber: 3.8 g
- Protein: 14.3 g
- Cholesterol: 191.7 mg
