Description
A classic Mexican breakfast dish featuring poached eggs simmered in a flavorful tomato and pepper sauce, served over a tortilla or toasted English muffin for a satisfying and hearty meal.
Ingredients
Sauce Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup chopped onion
- 1 small green pepper, chopped
- 14 ounces canned tomatoes (crushed or chopped, with juice)
- 1 garlic clove, minced
- 1 jalapeno pepper, chopped (optional)
- ½ teaspoon dried oregano leaves
- ½ teaspoon hot pepper sauce (e.g., Tabasco)
- ⅓ cup water
- Salt, to taste
Main Ingredients
- 4 large eggs
- 4 tortillas or toasted English muffins, for serving
Instructions
- Prepare the sauce: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and green pepper, cooking until they become tender, about 5-7 minutes.
- Add tomatoes and seasonings: Stir in the canned tomatoes with their juice, minced garlic, chopped jalapeno if using, dried oregano, salt to taste, hot pepper sauce, and water. Bring the mixture to a simmer, cover, and cook for 20 minutes to let the flavors meld.
- Add the eggs: Uncover the pan. Crack the eggs one at a time into a cup, then gently slip each egg into the simmering sauce, spacing them evenly.
- Cook the eggs: Cover the pan again and simmer over low heat until the egg whites are set and yolks reach your preferred doneness, about 5 minutes.
- Serve: Spoon the sauce and eggs over warm tortillas or toasted English muffins. Top with more sauce and enjoy immediately.
Notes
- Use fresh, quality canned tomatoes for the best flavor.
- Adjust the amount of jalapeno and hot sauce based on your heat preference.
- Serve with avocado slices, cilantro, or shredded cheese for added flavor.
- To make it vegetarian, keep the recipe as is; for a vegan alternative, substitute eggs with tofu or omit them entirely.
